Asian chicken noodle soup

This Asian noodle broth is gently infused, releasing the flavour of all the aromatics. We recommend making double and enjoying reheated the next day

Ladle the soup evenly into six bowls. Sprinkle with the toasted sesame seeds and coriander, with a few seaweed flakes, if you like.

  • Yield: Serves 6
  • Cooking time: 15 Min
  • Rating: 5/5
  • Publisher:


  • 4 boneless skinless chicken breasts
  • 60ml sake (if you don't have sake, use vodka)
  • thumb-sized piece ginger Ginger jin-jerMainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It… , peeled and sliced into matchsticks
  • 3 spring onions, finely sliced on the diagonal, and white and green parts separated
  • 150ml soy sauce Soy sauce soy sor-sAn Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
  • 4 tsp sesame oil
  • 2 garlic cloves, grated
  • 600g thick white noodles (such as udon)
  • 2 large long red Serrano chillies, seeds left in and sliced on the diagonal
  • 1 large egg, beaten
  • small pack coriander
  • 2 tbsp toasted sesame seeds
  • seaweed flakes, to serve (optional)

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