Ingredients
- 2 cooked chicken breasts, shredded, or cubed tofu
- 2-4 soft boiled eggs
- 2 handfuls of spinach or chard, roughly chopped
- 4 sheets of noodles
- 1 litre good quality chicken stock
- 3 thick slices ginger
- 4 lime leaves
- 3 star anise
- 2 sachets of miso soup with sea vegetables or 1 tbsp miso paste
- 4 tbsp kimchi
- 4 spring onions, sliced diagonally
- 1 tbsp sesame seeds
1 Pour the stock into a large pan and bring to a simmer with the ginger, star anise and lime leaves. Add the sachet of miso or miso paste and stir. Leave to simmer on low for 10 minutes, then add the spinach or chard and leave to cook for a minute or so until wilted. Add the kimchi. Set aside.
2 Cook the noodles according to packet instructions – usually simmer for 3-4 minutes. Boil the egg for four minutes then set aside in cold water. Peel it and cut in half horizontally.
3 Shred the chicken breast if using or cube the tofu. Add a teaspoon of oil to a pan and reheat the chicken. Keep it warm.
4 When it's time to assemble, make a nest of noodles in each bowl. Add the shredded chicken or tofu and ladle over the hot broth, topping each serving with half an egg, spring onions and sesame seeds. Serve right away.
