400g Chicken breast fillets
1tsp Fresh ginger (grated)
1tbsp Fresh ginger (finely chopped)
200g Hakubaku udon noodles
375ml Chicken stock
2 Spring onions (finely sliced, diagonally)
1/2 cup Coriander leaves (chopped)
Light soy sauce (for garnish)
Roasted sesame oil (for garnish)
3 cups Water
Chicken Soup with Coriander, Ginger and Udon Noodles
STEP ONE:POACHING THE CHICKEN
Place the chicken fillets, grated ginger and 3 cups of water in a large saucepan.
Place over medium heat and bring to a simmer.
Continue to simmer for 6 minutes so as to poach the chicken.
Remove the chicken and cool slightly.
Reserve the liquid.
Shred chicken and place aside.
STEP TWO:UDON NOODLES
Cook the noodles according to packet instuctions.
Drain and place into 4 serving bowls.
Add chicken stock to reserved liquid and bring to the boil.
Top noodles with shredded chicken, chopped ginger, spring onions and coriander.
Ladle over soup.
Drizzle with a little light soy sauce and roasted sesame oil.