Ingredients
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1 litre Massel chicken style liquid stock
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1 tablespoon soy sauce
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3cm piece fresh ginger, peeled, finely grated
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500g chicken breast fillets
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3 x 200g packets shelf-fresh udon noodles
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1 bunch baby pak choy, trimmed, halved lengthways
Method
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1Combine stock, soy sauce and ginger in a large saucepan. Bring to the boil over medium-high heat. Add chicken. Reduce heat to low. Simmer, covered, for 10 minutes. Remove from heat. Stand, covered, for 10 minutes or until chicken is cooked through. Transfer chicken to a plate.
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2Return stock to medium-high heat. Bring to a simmer. Add noodles. Cook for 2 minutes or until softened. Add pak choy. Cook, stirring, until wilted.
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3Thinly slice chicken. Add chicken to hot soup just before serving.
Source: taste.com.au
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