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Chicken ginger udon soup

<p>Noodles, chicken, ginger, greens: you just can't ask for better than this soup. It's quick to prepare and extremely good for you. I love it – and it's an especially good thing to make after a weekend of excess.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 2</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>4 green (spring) onions</li> <li>4 cups chicken stock</li> <li>45g ginger, peeled and sliced</li> <li>2 star anise</li> <li>200g chicken breast, skin off</li> <li>1 bunch baby bok choy, washed and leaves separated</li> <li>200g udon noodles</li> <li>1 Tbsp low-salt soy sauce</li> <li>1 cup coriander leaves</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol start="1"> <li>Finely slice one of the spring onions on the diagonal and reserve. Coarsely chop remainder.</li> <li>Combine stock, ginger, star anise and coarsely chopped green (spring) onion with two cups of water in a medium saucepan. Bring to boil, then reduce heat and simmer, covered, for 10 minutes.</li> <li>Add chicken and simmer for eight minutes or until just cooked through.</li> <li>Remove with a slotted spoon and stand to cool. Slice or shred chicken once it's cool enough to handle.</li> <li>Strain broth into a large bowl and discard ginger, star anise and green (spring) onion.</li> <li>Return liquid to the pan, bring to a simmer and add bok choy, noodles and soy sauce.</li> <li>Stir until leaves have wilted and noodles have softened. Add chicken, coriander and reserved spring onion to serve.</li> </ol> <p><em>Written by Michelle Bridges. Republished with permission of <a href="http://www.stuff.co.nz/" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>.</em></p>

Food & Wine