Chicken noodle soup
- 900ml chicken or vegetable broth
- 1 large chicken breast, skinless and boneless
- 2 cloves garlic, finely chopped
- 1 tablespoon ginger, finely chopped
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce, optional
- 1 ½ tablespoons Chinese rice wine or sake, optional
- 1 tablespoon sesame oil
- 200g noodles (you can use any kind, from fresh egg to dried rice)
- 200g mushrooms (ideally mix and match different varieties)
- 3 cups baby pak choi and/or spinach
- Spring onions, chopped (for garnish)
- Red chilli peppers, sliced (for garnish)
1. First, cook the noodles according to packet instructions. Drain thoroughly and rinse under cold water, then set aside.
2. In the meantime, heat a little oil in a large saucepan and cook the chopped garlic and ginger until fragrant and browned.
3. Add in the broth, along with the soy sauce, sesame oil, Chinese rice wine and oyster sauce (if using). Bring everything to a boil, then reduce the heat to medium.
4. Add the chicken breast to your broth and cook for around 20-25 minutes. The cooking time will depend on how thick your meat is. Check by cutting it at the thickest part. If needed, cook for a while longer.
5. While the chicken is cooking, fry the mushrooms in a separate pan until all the liquid has evaporated, then set aside.
6. When the chicken is fully cooked, remove it from the broth and allow it to cool. Once cooled, shred it into bite-sized pieces.
7. Add the fried mushrooms and shredded chicken to the broth, then stir in your pak choi and/or spinach until wilted.
8. To serve, add the noodles to a bowl and carefully pour over the broth. Garnish with the chopped spring onions and sliced red chillies. If desired, sprinkle over some chilli flakes and sesame seeds, and drizzle with soy sauce or Sriracha for an extra punch of flavour.