- Heat up master stock in a pot. Once it starts bubbling, slide chicken breasts in to poach for about 30 mins on low heat, allowing the meat to soak up the flavours as well. Once cooked, remove from the pot and set aside. Leave to cool then slice thinly.
- Then, add fresh shiitake mushrooms into the master stock and let them cook for 10 mins. Remove and set aside to cool.
- In a separate saucepan, heat up some water and blanch rice noodles for 2 mins or until noodles loosen. If using dried rice noodles, prepare according to package instructions. Strain all the water away.
- Divide noodles into bowls equally and ladle over the master stock— enough to immerse the noodles. Then arrange chicken breast slices, half an egg, cooked shiitake mushrooms and spring onions onto noodles and serve hot.