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>
