- 1 litre (4 cups) chicken stock
- 1 thumb-size knob of ginger, peeled and sliced
- 4 button or shiitake mushrooms, sliced
- 1 dried chilli, crumbled
- 2 tsp soy sauce
- 1 tsp sesame oil
- 250g chicken breast, finely sliced
- 2 celery sticks, sliced
- 200g udon noodles
- 2 French shallots, finely sliced
- 1 bunch bok choy (pak choy), halved lengthways
- Handful of fresh mint and coriander (cilantro) leaves, to serve
- 2 lime wedges, to serve
- 1 tbs crushed chilli flakes (or more, to taste)
- 2 tbs sesame oil
Pour the chicken stock into a large heavy-based saucepan with a lid. Add the ginger, mushrooms, chilli, soy sauce and sesame oil and bring to the boil. Turn the stock down to a simmer, add the chicken and the celery, put the lid on and let it simmer gently for approximately 8 minutes.
Place the udon noodles in hot water until they separate. Drain and add the noodles to the stock with the shallots and bok choy, then turn up the heat. When the soup comes to the boil, divide it between two bowls.
Top with mint and coriander leaves, and serve with lime wedges on the side. If you like your udon soup spicy, then mix the ingredients for the dressing together and serve on top of the cooked soup.