Chicken noodle soup
This is light, full bodied and fresh – and our take on this classic Asian comfort food.
4 large dried shiitake mushrooms
250g egg noodles
1 tablespoon olive oil
1 garlic clove, minced
1cm piece of fresh ginger, peeled and finely chopped
1 bird’s eye chilli, thinly sliced
1 tablespoon light soy sauce
1 tablespoon rice wine
2 litres (8 cups) chicken stock
200g boneless, skinless chicken breast fillet, poached and shredded
100g corn kernels (shaved off a cob of corn)
4 baby bok choy (pak choy), trimmed, leaves separated
2 spring onions, shredded, to garnish
1. Soak the mushrooms in warm water for 30 minutes. Drain, discard the stems and thinly slice the caps. Meanwhile, cook the egg noodles following the manufacturer’s instructions. Drain and set aside.
2. Heat the olive oil in a heavy-based saucepan large enough to hold all the ingredients. Add the mushrooms, garlic, ginger and chilli and sauté over medium heat for 3–4 minutes without colouring.
3. Stir in the soy sauce and rice wine, then add the stock and bring to the boil. Add the noodles, chicken, corn and bok choy and return to the boil. Season with sea salt and freshly ground pepper.
4. To serve, lift the noodles out first and divide among soup bowls, then top with the soup and remaining ingredients. Garnish with spring onion.