Teriyaki noodle broth

• hot vegetable stock↗1.4l l

  (we used Marigold Swiss vegetable bouillon powder)

• grated fresh root ginger1 tsp tsp
• teriyaki marinade or light soy sauce↗2 tbsp tbsp
• Chinese five-spice powder½ tsp tsp
• fine egg or rice noodles85g g
• fresh stir-fry vegetables300g g
• mushrooms↗85g g

  (any type), halved or sliced

• skinless roast chicken100g g

  torn into shreds

• sesame seeds↗1 tsp tsp
• chilli sauce↗

  to serve

Step-by-step instructions

1. 1

   Pour the stock into a large pan and heat until just simmering. Stir in the ginger and teriyaki marinade or soy sauce and then add the five-spice powder for a real flavour hit.

2. 2

   Add your chosen noodles and cook for 3-4 minutes, giving them a gentle stir to loosen them up every now and then. Tip in the stir-fry vegetables and mushrooms, cook for a couple of minutes, and then add the cooked chicken and simmer for a further 1-2 minutes.

3. 3

   Season the soup to taste and serve it as soon as possible. Ladle into 4 warmed bowls and sprinkle with the sesame seeds. Put the chilli sauce bottle on the table, so that everyone can fire up their soup with more heat if they want to.