Quick Chicken Ramen

• quality chicken broth↗1.2l l
• coriandersmall pack

  stems and leaves separate

• red chili↗1

  (seedless if you don't like very hot), sliced

• light soy sauce↗2 tbsp tbsp
• mushrooms↗100g g

  sliced

• pak choi (young)100g g
• chicken breast fillet↗2

  sliced

• egg noodles↗100g g
• sliced bamboo shoots50g g

Step-by-step instructions

1. 1

   Heat a large pot over medium heat and pour in the broth. Thinly slice the coriander stems and add them to the broth together with most of the chili. Bring to a boil and add 200 ml water. Once boiling, reduce heat and simmer for 5‑10 minutes to infuse the coriander and chili.

2. 2

   Add the light soy sauce and a pinch of ground black pepper, then the mushrooms, pak‑choi, sliced chicken breast fillet and noodles. Simmer for 2 minutes until the noodles are soft, then add the sliced bamboo shoots.

3. 3

   Serve in deep bowls, garnished with coriander leaves and the remaining chili slices.