Fragrant, steaming bowls of delicious noodle soup are great trans-seasonal meals – comforting and warming when the weather cools down and also delicious heading in to spring when the weather can be unpredictable.
Ingredients (serves 2)
1 chicken breast fillet
200 grams of ramen noodles (we use ramen but any noodle will work fine)
1 bunch of baby bok choy
1 large red chilli (deseeded)
1 tablespoon of peanut oil
600 ml of chicken stock
2 tablespoons of soy sauce
2 star anise
2 whole cloves of garlic
1 teaspoon of dried chilli flakes
In a saucepan add stock, soy sauce, star anise, garlic and chilli. Bring to boil and then reduce to a simmer. While the soup is simmering, cook chicken fillet in a large frypan on medium heat, turning occasionally until it is lightly golden on the outside and cooked through. When the chicken is almost cooked, on the other side of the frypan add whole bulbs of bok chok and fry lightly until the leaves are just wilting (it will only take a couple of minutes). Remove chicken and bok choy from heat, slice chicken lengthways and set aside.
Add noodles to the soup and simmer until cooked through. Drain noodles, retaining the soup stock. Drain soup stock to remove whole garlic cloves and star anise. Divide noodles between two bowls, top with sliced chicken and bok choy. Pour over soup stock and garnish with fresh red chilli and star anise. Enjoy!
Want more trans-seasonal soup? Try this Red Onion, Chilli, Zucchini and Mint Soup recipe.