Sesame and ginger chicken noodle soup

• 1 litre organic chicken broth
• 2-3 piece of fresh ginger, peeled and finely sliced
• 1 garlic clove, crushed or finely chopped
• 2 organic free range chicken breasts
• 100g rice noodles
• 100g shiitake or chestnut mushrooms, sliced
• 2 pak choi, trimmed and halved
• 2 teaspoons soy sauce (or tamari for gluten free)
• 2 teaspoons mirin (or rice wine vinegar)
• Sesame oil to drizzle
• 1 teaspoon roasted sesame seeds (black, white or a mix!)

Heat the broth in a saucepan, add the ginger and garlic and bring to the boil. Turn down the heat to a gentle simmer, add the chicken breasts and simmer for around 10 minutes until the chicken is cooked through.

Remove the chicken from the pan and place on a chopping board. Add the noodles to the broth, turn up the heat and cook for 5 minutes. Add the mushrooms and pak choi, soy sauce and mirin and cook for a further 3-4 minutes.

Meanwhile shred the chicken. Put it back into the broth and heat through for a minute. Ladle into bowls, drizzle with a little sesame oil and sprinkle with the sesame seeds.