CHICKEN AND KIMCHI NOODLE SOUP
Eke out another meal from your Sunday roast with this spicy and comforting soup pot, 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, 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 Asian 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)
1 Cook the eggs in a pot of simmering water for 8 mins. Drain and refresh them under cold water, then peel and set aside.
2 Heat the oil in a large pot over medium-high heat. Add the chicken and fry for 8 mins until slightly golden and crispy. Add the spring onions, ginger and garlic, then fry for 2-3 mins until softened. Add the kimchi and kimchi juice, stock and soy sauce, and bring
