Updated: Sep 7, 2021
Serves 2, 40 minutes
1 knob of ginger
2 garlic cloves
3 spring onions
1 cup of spinach
2 pak choi
2 chicken thighs
1/4 cup dried seaweed
1 portobello mushroom
1/2 cup picked coriander
somen rice noodles
1tbs sesame oil
1 pint vegetable/ chicken stock
1tsp sesame seeds
2tbs soy sauce
1tbs dark soy sauce
1tsp brown sugar
Start by preparing the vegetables.
Cut off the end of the spring onions and peel the outer layer off.
Wash them and then finely slice and save to one side in a small bowl.
Wash and roughly chop the coriander then add to the spring onions along with the sesame seeds, sesame oil and juice of half the lime.
Place in the fridge and save for later.
Wash the spinach and roughly chop.
Cut the end off the pak choi, wash them and then slice the steams leaving the leafs separate.
Cut the ends off the onion, cut in half and then dice.
Remove the stem from the mushroom and then peel and wash it before slicing.
Rehydrate the seaweed in a bowl of cold water then cut into smaller pieces.
Now all the vegetables are prepared mix the soy sauce, mirin, dark soy sauce and brown sugar in a small dish.
Bring a saucepan to high heat.
Cut the chicken thighs into cubes.
Add 2tbs of vegetable or sunflower oil into the saucepan and then add the chicken.
Season with salt and pepper and cook until the chicken starts to colour.
Add the onion, ginger and garlic and then cook until the onions start to brown.
Turn the heat down to medium and add the mushrooms.
Once the mushrooms start to brown then add the pak choi stems and sautee for 2 minutes.
Add the seaweed, vegetable/ chicken stock and the sauce .
Cover with a lid and simmer for 25 minutes.
In a separate sauce pan bring water to the boil.
Add the somen noodles to the water and boil for 3 minutes.
Strain and place in the serving bowls.
Add the soup and then top with the spring onion and coriander mix.