Chicken Noodle Soup

I love this one. It works well with the little bits of meat salvaged from a chicken carcass and homemade stock (coming soon!). This soup is a great hangover cure, starter, or light lunch. You can make a vegetarian version by substituting the chicken stock for veg stock and the chicken for tofu, or another vegetable.

Ingredients

1.3l chicken stock
 3 slightly crushed garlic cloves
3cm piece sliced root ginger
2 ‘slabs’ egg noodles
large handful thinly sliced mushrooms
handful shredded cooked chicken
2 pak choi, leaves separated, or 2 large handfuls spinach
4 spring onions, cut into rings
1 large red chilli, cut into rings
dark soy sauce
sesame oil (optional)

Simmer the garlic and ginger in the stock for 15 minutes. Strain the stock and return to the pan.

Add the mushrooms, chicken and noodles, and simmer until they’re cooked. Steam the pak choi or spinach in a sieve over the broth.

Dish out the noodles, chicken, mushrooms and pak choi/spinach into 4 bowls, along with a sliced spring onion and a few slices of chilli.

Add soy sauce to the broth to taste, then ladle it over the bowls. Top with a few drops of sesame oil if you like.