Another very quick, easy to serve, Asian style soup.


Serves 6

  • 6 chicken thigh fillets, skin off but left whole
  • 3 tbsp mirin
  • 3 tbsp soy sauce
  • 5 garlic cloves, crushed
  • 4 small red chilli, chopped
  • 2  litres chicken stock
  • 1½  cinnamon quills
  • 2½ star anise
  • 3 tbsp rice wine vinegar
  • 300g ramen noodles
  • 3 bok choy, cut in half, washed, or spinach, silver beet etc
  • 3 peeled hard boiled eggs
  • 1 bunch sprig


Marinate chicken in mirin, soy sauce, garlic and chilli for 30 minutes or overnight

Bring chicken stock to the boil with the cinnamon and star anise.

Remove chicken from the marinade and add the marinade to the stock.

Grill/fry the chicken until just cooked through, remove from heat.

Add noodles, and vinegar to the stock and simmer until cooked (about five minutes). Meanwhile slice each piece of chicken diagonally into slices and place a fillet into each bowl.

When cooked divide the noodles between the bowls.

Add bok choy or spinach to the stock, cook until tender. Divide the greens between the bowls.

Add an eggto each bowl. Pour the hot stock over and serve straight away with a few sprigs of coriander.

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