Shiitake & chicken noodle broth

This quick and easy Asian soup is packed with big bold flavours

Serves: 4

Method:

50g dried shiitake mushrooms

5cm fresh root ginger, peeled and finely sliced

4 spring onions, sliced

2 litres water

10ml (2 tsp) dashi (Japanese stock found in Asian stores — or use any stock powder)

4 chicken breast fillets

200g udon noodles

1-2 fresh chillies, finely sliced

Soy sauce, to taste

Method:

1) Place mushrooms in a small bowl, cover with boiling water and leave to soak for 20 minutes until plumped up and softened. Drain.

2) Meanwhile, place the ginger and spring onions in a large pan with the water and dashi.

3) Bring to a simmer, then add the chicken breasts. Simmer for 12-15 minutes until the chicken is just cooked through.

4) Remove chicken with a slotted spoon, and when cool enough to handle, shred into chunks.

5) Return to the pot with the soaked mushrooms, noodles and chillies. Cook until noodles are tender and serve with a splash of soy sauce.