This speedy version of the classic Japanese noodle soup makes a delicious everyday dinner or warming lunch – and it’s low in fat and calories too
Prep:10 mins
Serves 4
1.2l good-quality chicken stocksmall pack coriander, stalks and leaves separated1 red chilli (deseeded if you don’t like it too hot), sliced2 tbsp light soy sauce100g grey oyster mushrooms, sliced100g pack baby pak choi2 skinless cooked chicken breasts, sliced100g egg noodles50g sliced bamboo shoots
STEP 1Set a large saucepan over a medium heat and pour in the stock. Finely chop the coriander stalks and add to the stock with most of the chilli. Bring to the boil and add 200ml water. Once boiled, reduce the heat and simmer for 5-10 mins to infuse the coriander and chilli.STEP 2Add the soy sauce and a grinding of black pepper, then the mushrooms, pak choi, chicken and noodles. Simmer for 2 mins until the noodles soften, before adding the bamboo shoots.STEP 3Serve in deep bowls topped with coriander leaves and the remaining chilli slices.
