· 3 cups chicken stock/broth, low sodium ((Note 1))· 2 garlic cloves (, smashed (Note 2))· 1.5 cm / 1/2" ginger piece, (cut into 3 slices (optional, but highly recommended))· 1 1/2 tbsp light soy sauce (, or normal all purpose soy sauce (Note 3))· 2 tsp sugar ((any))· 1 1/2 tbsp chinese cooking wine ((Note 4))· 1/4 - 1/2 tsp sesame oil (, toasted (optional) (Note 5))· 180g / 6oz fresh egg noodles ((Note 6))· 2 large bok choy or other vegetables of choice ((use any blanchable veg - Note 7))· 1 cup shredded cooked chicken ((or other protein of choice))· 1 scallion / shallot (, green part only finely sliced (optional garnish))
Step 1Place Broth ingredients in a saucepan over high heat. Place lid on, bring to simmer then reduce to medium and simmer for 8 - 10 minutes to allow the flavours to infuse.Step 2Meanwhile, cook noodles according to packet directions.Step 3Cut bok choys in half (for small / medium) or quarter (for large). Wash thoroughly.Step 4Either cook the bok choi in the broth in the soup broth OR noodle cooking water for 1 min (if noodles required boiling).Step 5Pick garlic and ginger out of soup.Step 6Place noodles in bowls. Top with chicken and bok choy. Ladle over soup, garnish with green onions. Great served with chilli paste or fresh chillis.