Pimped Bone Broth Noodles

Serves 4

Time 30 minutes

Ingredients

1L chicken bone broth

200g ramen noodles or egg noodles

2 chicken thighs, boneless and skinless, cut into 2cm pieces

1 tbsp soy sauce (light)

1 tbsp oyster sauce

1 tbsp sesame oil

2 tsp grated ginger

2 garlic cloves, peeled and chopped

2 spring onions, thinly sliced (white and green parts separated)

1 carrot, peeled and cut into matchsticks

100g shiitake mushrooms, sliced

1 small bunch pak choi, halved lengthways

2 soft-boiled eggs, halved

Handful of coriander leaves, to garnish

1 red chilli, deseeded and thinly sliced, to garnish

Sea salt and freshly ground black pepper, to taste

Method

Place a large saucepan over medium heat and add the sesame oil. Once hot, add the garlic, ginger and white parts of the spring onions. Cook for 1–2 minutes until fragrant, then add the chicken thighs and cook for 3–4 minutes until lightly browned.

Pour in the chicken bone broth, soy sauce and oyster sauce, stirring to combine. Bring to the boil, then reduce to a simmer for 10 minutes, skimming any impurities from the surface. Add the mushrooms and simmer for a further 5 minutes, until tender.

Meanwhile, cook the noodles according to the packet instructions. Drain and divide evenly among four serving bowls.

Add the pak choi to the broth and simmer for 2 minutes until just wilted. Taste and adjust the seasoning with sea salt and pepper.

Ladle the hot broth and vegetables over the noodles, ensuring each bowl gets some chicken and pak choi. Top each with half a soft-boiled egg, the green parts of the spring onions, carrot, coriander leaves and sliced chilli. Serve immediately.