- 750ml chicken stock
- 2 tbsp tamari
- 2 garlic cloves
- A thumb of ginger
- 1 leek
- 100g chetsnut mushrooms
- 1 carrot
- 1 pak choi
- 200g udon noodles
- 1 tbsp sesame oil
- A handful of coriander, leaves only
- 1 chilli, thinly sliced
Prep: 15 mins | Cook: 20 mins
1. Pour the chicken stock into a large pan. Add 2 tbsp tamari. Peel and grate in the garlic cloves and the ginger. Stir well, then set the pan on a medium heat and bring to a simmer.
2. Meanwhile, trim and thinly slice the leek, rinsing out any grit. Thinly slice the mushrooms. Peel the carrot and thinly slice it. Trim the pak choi. Thinly slice the pak choi stalks and roughly chop the leaves - keep the stalks and the leaves separate.
3. When the stock is simmering, add the leek, mushrooms, carrot and pak choi stalks to the pan. Simmer for 10 mins.
4. Meanwhile, boil a kettle and pour the hot water into a seperate medium-sized pan. Return the water to a boil. Add the udon noodles to the boiling water and simmer for 5-6 mins, till tender. When the noodles are cooked, drain and rinse with cold water. Pop to one side.
5. When the veg have cooked for 10 mins, add the noodles to the pan. Pour in 1 tbsp sesame oil. Drop in the pak choi leaves. Warm through for 1-2 mins till the pak choi leaves have just wilted.
6. Ladle the noodles, veg and broth into bowls. Serve topped with coriander leaves and slices of fresh chilli.