CHICKEN NOODLE SOUP

Serves 4 ● Prep 10 mins ● Cook 15 mins

● 2 spring onions, trimmed and cut into 7cm lengths

● 4 x 125g skinless chicken breast fillets

● 3 whole star anise

● 30g fresh ginger, grated

● 270g dried 100% buckwheat soba noodles

● 100g oyster mushrooms, thinly sliced

● 200g mange tout, halved diagonally

● 80ml reduced-salt soy sauce

● 80g young leaf spinach

● A handful of fresh coriander leaves

● 1 fresh red chilli, deseeded and finely sliced

Put the spring onions, chicken, star anise and ginger in a large pan with 2ltr water. Place over a medium-high heat and bring to a gentle simmer. Cook, uncovered, for 10 minutes or until the chicken is just cooked through. Remove the chicken from the broth (keeping the broth), shred and set aside. In a

separate pan, prepare the noodles to pack instructions or until just tender. Drain.

Meanwhile, line a fine sieve with a double layer of kitchen towel and put over a medium pan. Strain the broth into the pan, discarding any solids, and bring to the boil.

Add the mushrooms, mange tout and shredded chicken. Reduce the heat and simmer for 1-2 minutes or until the vegetables are just tender and the chicken is heated through. Stir in the soy sauce.

Divide the spinach and noodles between serving bowls. Ladle the hot soup over and top with the coriander and chilli.