Chicken and kimchi noodle soup
Eek out another meal from your Sunday roast with this spicy and comforting soup, perfect for chilly evenings when you’re short on time.
Serves 4 • Prep 10 mins • Cook 15 mins
4 medium free-range eggs
2tbsp sesame oil
200-300g leftover roast chicken, roughly shredded
6 spring onions, thinly sliced, plus extra to serve
5cm piece ginger, peeled and finely chopped
3 garlic cloves, finely sliced
200g roughly chopped kimchi, plus about 80ml kimchi juice
1.2ltr reduced sodium chicken stock
100ml reduced salt soy sauce
250g leafy greens, larger leaves roughly chopped (we used choy sum and pak choi)
150g frozen edamame beans, or use garden peas
200g dried udon or ramen noodles
Sesame seeds, to serve (optional)
Boil the eggs in a pot
