This Asian-inspired noodle broth is gently infused, releasing the flavour of all the aromatics. We recommend making double and enjoying reheated the next day
Prep:20 mins
Serves 6
4 boneless skinless chicken breasts60ml sake (if you don’t have sake, use vodka)thumb-sized piece ginger, peeled and sliced into matchsticks3 spring onions, finely sliced on the diagonal, and white and green parts separated150ml soy sauce4 tsp sesame oil2 garlic cloves, grated600g thick white noodles (such as udon)2 large long red Serrano chillies, seeds left in and sliced on the diagonal1 large egg, beatensmall pack coriander2 tbsp toasted sesame seedsseaweed flakes, to serve (optional)
STEP 1Slice the chicken breasts into strips about 1cm wide and the full length of the breast. Briefly marinate the chicken in the sake and leave to one side for a few mins.STEP 2Mix the ginger with the whites of the spring onions, soy sauce, sesame oil and garlic.STEP 3Put 2 litres of water in a saucepan and bring to the boil. Pour in the ginger soy mixture, reduce the heat and cook just below a simmer for 5 mins.STEP 4Add the chicken and sake mix, noodles and chillies to the stock and turn the heat up. As soon as the broth comes to the boil, turn off the heat. Slowly pour the egg into the broth, stirring all the time. Add the green parts of the spring onions and stir through. Leave to sit for 2 mins.STEP 5Ladle the soup evenly into six bowls. Sprinkle with the toasted sesame seeds and coriander, with a few seaweed flakes, if you like.
