Ginger chicken noodle soup

Step by Step

Step 1

Put all the broth ingredients in a large stock pot or casserole. Cover them with cold water (about 3 litres) and place over a high heat. Bring to a simmer, skim any scum off the surface, then turn to the lowest heat and simmer as gently as possible (you want a few small bubbles coming up occasionally) for 35 minutes. Lift the chicken out and carefully cut away the breast meat (use a chopping board placed inside a baking tray to catch any escaping juices); cool the breasts, then chill until needed. Return the carcass to the pot and continue to simmer gently for 2 hours. Skim off any scum that rises to the surface throughout.

Step 2

Leave to cool for 30 minutes, then lift out the remaining chicken. Strain the liquid into a large, clean pan, through a fine sieve lined with a double layer of kitchen paper; you should have about 1.5 litres. Discard the wings and aromatics. Place the pan over a high heat and bubble vigorously for 20 minutes to reduce; you should be left with about 1.25 litres. Meanwhile, shred all the dark meat from the carcass, discarding the skin and bones, then slice the breasts; set all aside.

Step 3

Add the mushrooms to the stock and simmer for 5 minutes, then add the shredded dark chicken meat, soya beans, pak choi, soy sauce, shaoxing and mirin. Simmer gently for another 3-5 minutes. Meanwhile, cook the noodles according to pack instructions, then drain, rinse in cold water and toss with the sesame oil.

Step 4

Squeeze the lime juice into the broth and check the seasoning, adding more soy sauce, lime or a pinch of sugar, if needed. Divide the noodles and chicken breast between 6 bowls and ladle over the broth, shredded chicken and vegetables, garnishing with the salad onions and chilli.