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 eggs2tbsp sesame oil200-300g leftover roast chicken, roughly shredded6 spring onions, thinly sliced, plus extra to serve5cm piece ginger, peeled and finely chopped3 garlic cloves, finely sliced200g roughly chopped kimchi, plus about 80ml kimchi juice1.2ltr reduced sodium chicken stock100ml reduced salt soy sauce250g leafy greens, larger leaves roughly chopped (we used choy sum and pak choi)150g frozen edamame beans, or use garden peas200g dried udon or ramen noodlesSesame seeds, to serve (optional)
Boil the eggs
