Noodle Soup

Method

Soak the dried mushrooms in 200ml hot water for 15 minutes, then strain, reserving the soaking liquid. Slice the ginger and crush the garlic. Heat a large pot and add the chicken breast, ginger, garlic, spring onions and reserved mushroom liquid along with the stock and water, bringing to a simmer. Cook the chicken for 15 minutes until cooked through, then remove and slice thinly. Return the sliced chicken to the pot with the mushrooms, soy sauce, sesame oil, salt and white pepper, simmering gently for 5 minutes. Cook the egg noodles separately in boiling salted water until tender, then drain and divide between serving bowls. Blanch the pak choi briefly in the simmering broth, then ladle the hot soup over the noodles, distributing the chicken, mushrooms and pak choi evenly.