Asian Chicken Noodle Soup

Ingredients

• 1 chicken breast fillet
• 2 tbsp sesame oil
• 1 tsp sherry
• 50 g mie noodles
• 1 Carrot
• 100 g tofu (diced)
• 1 pak choi
• 1 tbsp fish sauce
• 2 tbsp Soy sauce
• 0.5 l chicken broth
• 5 spice powder (Asian store)

Instructions

1. 1.

   Peel the carrot and slice it diagonally. Wash, trim, quarter the pak choi and remove the tough stem.

2. 2.

   Wash the chicken, pat dry, rub with 5‑spice powder and sear in sesame oil over medium heat for about 5 minutes on each side until golden brown. Set aside and let it rest in residual heat.

3. 3.

   Bring broth to a boil with sherry, fish sauce and 1 tbsp soy sauce, add noodles and simmer briefly. After 5 minutes add carrot slices, tofu and pak choi. Cover and simmer for about 10 more minutes.

4. 4.

   Taste and ladle into preheated soup bowls.

5. 5.

   Drizzle the chicken breast with a little soy sauce, slice diagonally and arrange on top of the soup.