Ingredients
Scale
- 8 cups (2 litres) chicken stock
- 2 tbsp tamari (or all-purpose soy sauce)
- 2 garlic cloves, whole
- 270 g (3 cups) sliced mushrooms
- 200 g (7 oz) egg noodles
- 1 bunch bok choy, halved vertically
- 2 boneless, skinless chicken breasts, poached and shredded
- 1 tbsp sesame oil
- Fried shallots, to serve
- Chilli oil or chilli sauce, to serve (optional)
- Black and white sesame seeds, to serve (optional)
Instructions
- Add the chicken stock, tamari (or all-purpose soy sauce) and garlic cloves to a large pot over high heat and bring to the boil.
- Add the mushrooms, reduce the heat to medium and simmer for 2 minutes.
- Add the egg noodles and bok choy and cook for a further 2 minutes. Remove the garlic cloves before serving.
- Serve the soup topped with poached chicken, a drizzle of sesame oil, fried shallots, chilli oil or sauce and sesame seeds (if using).
Notes
MAKE AHEAD
Refrigerate for up to 3 days or freeze for up to 3 months. Thaw completely in the fridge overnight before use. Reheat in the microwave.
LEFTOVERS
Refrigerate for up to 3 days. Reheat in the microwave.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: soup, chicken soup, poached chicken soup, asian soup
- Method: boil
- Cuisine: Asian