The basis of this soup is that it is easy to prepare at home and quick to cook, from ready-made ingredients. The base comes from Sapporo Ichiban, which is a ‘Japanese-style chicken flavoured noodle’ base. I get mine from the chinese supermarket in Brighton, but I don’t prepare it exactly as it says.
For this version, I bought pre-marinated Chicken breasts with Chilli and Ginger, from M&S and some choi sum, which I washed and chopped in half. I put the choi sum in the colander, ready to steam above the bubbling broth. Remember to put the stalks in at the bottom as they take longer to cook.
- 1 chicken breast per person – oven cooked for 25 mins
- 1 pack of noodle per person
- 600ml of filtered water per person
Bring the water to the boil, and add the sachet of flavouring. Add the noodles and swirl them around a bit to loosen them up and put the steamer/colander with the choi sum on top. Cook for 3 minutes. While the soup is cooking, slice the chicken. Divide the noodles between bowls, add the broth and dress with chicken and choi sum.
Eat and enjoy.
Words and pictures: @madgie