Chinese chicken noodle soup

Packed with ginger, garlic and soy sauce. A delicious noodle chicken broth with spinach, mushrooms, spring onions, chicken, chilli and noodles.

SERVES: 4 | COOK & PREP: 20 min

Ingredients

• 3 chicken breasts, diced into 3cm pieces

• 2 chicken stock cube

• 2 garlic cloves, finely diced

• 1200ml boiling water

• 2 spring onions, diced

• 2 inch piece of ginger, peeled and finely chopped

• 2 tbsp light soy sauce

• 1 tbsp miso paste

• 1 red chilli, diced

• 10 - 12 button mushrooms, quartered

• 150g dried noodles

• 75g spinach

• 75g broccoli, cut into small florets

• Salt and pepper

• Large handful of fresh coriander

Method

1. Add the boiling water, chicken stock, a pinch of salt and a large pinch of black pepper to a large pan over a high heat.

2. Add the garlic, ginger, miso and soy sauce to the stock and bring to the boil.

3. Add the chicken to the pan, reduce to a high simmer and poach for 10 minutes.

4. After 10 minutes, add in the broccoli, chilli and mushrooms and cook for a further 5 minutes. Add the noodles and spring onion and cook per packet instructions (approximately 3-4 minutes).

5. Stir in the spinach, remove from the heat, ladle into 4 bowls and serve topped with freshly chopped coriander.