Miso ginger noodle soup

Method

1. Heat a deep pot with some oil, add in the chicken and cook until golden on all sides. 

2. Add in the garlic, ginger and the stock and boil for 1 hour or until the chicken is easily falling off the bones.  

3. To make the perfect soft-boiled eggs, take them straight from the fridge, place them in a pot with cold water and bring it to boil on high heat. Boil medium sized eggs for 5 minutes and large eggs 6 minutes after the water starts bubbling. Then run them under cold water or put in a bowl with water and ice, and peel. 

4. Boil the noodles separately according to the instruction on the packaging and run them under cold water once ready to stop the cooking, set aside. 

5. Take the chicken out and separate meat from the bones, put the meat back into the soup. 

6.  Add in the miso paste. To help the miso paste dissolve better, you can put the miso in a strainer, submerge it in the broth, and stir with a spoon until it dissolves.

7. Add in pak choi and boil for a minute or two. 

8. Place noodles in the bowls, pour over the soup and top with an egg sliced in half. Serve with sesame seeds, chopped chives and chili oil if you like. 

Time: 1 hour for chicken stock + 25 minutes 

Servings: 4 - 5