Prep time 10 mins
Cook time 20 mins
4 cups chicken stock
6 cm knob of ginger, sliced
2 chicken breasts, boneless and skinless
4 baby bok choy, rinsed and quartered
2 tbsp white miso
1 tsp sesame oil
400 g thin egg noodles
black sesame seeds
- Place the stock and ginger in a saucepan. Bring to a gentle simmer and cook for 7 minutes. Add the chicken and gently poach for a further 10 minutes or until the chicken is just cooked through. Remove the chicken to rest. When cool enough to handle, slice the chicken.
- Add the bok choy to the stock and cook for 3–4 minutes (you still want a little crunch). Remove the bok choy and strain the flavoursome stock into another saucepan. Add the miso and sesame oil to the stock and bring back to a gentle simmer.
- To serve, divide the noodles between 4 bowls and add some sliced chicken and bok choy to each. Top with hot stock and a sprinkle of black sesame seeds to garnish.