broth paired with flat egg noodles and asian veges
1 Tbsp ABC sweet soysauce
1 Tbsp Mirin
3 Tbsp soy sauce
1 L chicken stock
1Tsp shredded ginger
2tsp shredded garlic
2tsp Yeos Sesame Oil
1-2 large chicken breast sliced
2 Pak Choy roughly chopped
1 cup large chopped wombok
2 carrots cut into small sticks
3 serves of flat egg noodles
Cook noodles separate, rinse with cold water and set aside.
In pot, add stock, soy sauce, sweet soy, Sesame Oil, Mirin, garlic and ginger. Bring to boil to infuse flavours. Strain and discard garlic and ginger.
Bring broth to boil and add raw chicken slices, Pak Choy, wombok and carrot, cook until chicken is just cooked.
In a bowl place desired amount of noodles and pour broth over top with chicken and vegetables. Serves 3-4
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