ASIAN CHICKEN AND NOODLE SOUP

Serves 4
20 minutes


Ingredients

• 85 g egg noodles
• 1 1/4 liter of chicken or chicken broth
• 1 tbsp mirin or white wine vinegar
• 2 tbsp soy sauce
• 3 cm piece of fresh ginger, thinly sliced
• 2 chicken breast fillets, cut in thin slices and seasoned with salt
• 2 bok choy, with leaves separated
• Sweet chilli sauce, to serve

Method

1. Soak the noodles in boiling water for 1 minute, then drain them and set aside.
2. Heat the broth in a large saucepan until simmering, then add the mirin, soy sauce, ginger, chicken and noodles.
3. Let the soup simmer for 5 minutes or until the chicken is tender and the noodles cooked.
4. Add the bok choy and simmer the soup for another 2 minutes or until bok choy leaves have softened.
5. Pour the soup into deep bowls and serve with sweet chili sauce.