1 litre light chicken stock
5 ginger cm chunk, cut into slices
2 skinless, boneless chicken breasts
4 baby pak choi, halved
2 tbsp white miso
1 tsp sesame oil
300 g shirataki noodles, rinsed really well and drained
½ bunch chives, chopped to serve
- Put the chicken stock in a pan with the ginger, bring to a simmer and cook gently for 5 minutes. Add the chicken breasts, poach for 10 minutes or until cooked through, then take out to rest. Cook the pak choi for 4 minutes, then take out of the pan.
- Strain the broth into a clean pan. Add the miso and sesame oil and bring back to a gentle simmer. Slice the chicken and divide between 4 bowls with the noodles and pak choi. Spoon over the hot broth and serve sprinkled with chives.