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Chicken, Chinese Cabbage & Udon Noodle Soup
( SERVES 4 )

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3.0 / 5 FROM 1

4 cups	Chicken stock
250 g	Chicken, skinned and boned
1 Tbsp	Fresh ginger
1 Tbsp	Soy sauce
1 Tbsp	Mirin
1 tsp	Chilli paste
4	Brown mushrooms, sliced
220 g	Udon noodles, (packet) cooked
4 cups	Chinese cabbage, or 5, thickly sliced
1 cup	Bean sprouts

Cut chicken into paper-thin slices.
Place stock, ginger, soy sauce, mirin and chilli paste in a large saucepan and bring to the boil.
Simmer for 10 minutes. Add mushrooms. Simmer for 3-4 minutes.
Place noodles in boiling water briefly to heat through.
Drain and place in four serving bowls.
Add Chinese cabbage and bean sprouts to the stock.
Simmer until just tender. Add chicken and remove from heat.
The hot stock will cook the meat. Ladle into bowls and serve.