Winter Warmer Recipe: Asian-Style Chicken Noodle Soup

Callum puts a new spin on a classic with his Asian-Style Chicken Noodle Soup. Simple to make, healthy, and with a touch of spice – it’s the perfect dish to keep you warm this winter.

To make the stock:

Pour one litre of chicken stock into a saucepan

Add two cinnamon quills

Add some star anise (or fennel seeds)

Add a few cloves of smashed garlic

Add roughly-chopped ginger

Add a few slices of orange zest

Squeeze in the juice of the orange

Add the white section of a few sprigs of green onion (save the green parts for garnish later)

Add 2 or 3 tablespoons of soy sauce

Add ¼ cup of Chinese cooking wine (or dry white wine or sherry if you don’t have any)

Cook the chicken in the stock

Place good quality chicken into the stock and add a little water to barely cover it

Then gently simmer for one hour so the stock flavours the chicken

Plate up

Slice up spring onions for garnish

When the chicken is cooked, boil up some bok choy, snow peas and Japanese soba noodles

Then carve the chicken into slices. Place bok choy, snow peas and noodles in a bowl, place chicken slices on top, then ladle the stock over it and top with spring onions.