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.