Sesame and ginger chicken noodle soup

Serves 2


  • 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.