Step 1: You will need
- 750 ml chicken broth
- 2 tbsp peanut oil
- 1 1/2 leeks, chopped
- 1 carrot, chopped
- 2 cm of ginger, peeled and chopped
- 2 cloves of garlic, crushed
- 2 tbsp soy sauce
- 160 g noodles
- 1 chicken breast
- 6 oyster mushrooms
- 2 eggs, hard boiled
- 1 spring onion, sliced
- salt and pepper
- 2 saucepans
- 1 wooden spoon
- 1 sieve
- 1 slotted spoon
- 1 chopping board
- 1 knife
- 1 ladle
- 1 tray
Step 2: Make the broth
Heat one of the saucepans over a moderate temperature and add the peanut oil followed by the leeks.
Sweat them slightly then add the carrots, crushed garlic, and the ginger. Cook for another 2 to 3 minutes.
Next, stir in the chicken stock and the soy sauce and finally season with salt and pepper.
Bring to a simmer and cook for 15 to 20 minutes.
Step 3: Sieve the broth
Place the sieve over the other saucepan and strain the broth.
Then put it back on the heat.
Step 4: Poach the chicken and mushrooms
Place chicken, followed by the mushrooms into the hot broth.
Slowly poach for about 7 minutes. Don't let it boil: keep it over a low heat.
If the chicken becomes too hot it will dry out: this way it will stay moist.
Using the slotted spoon, remove the chicken breast and the mushrooms from the broth and put aside.
Step 5: Cook the noodles
Add the noodles to the broth and raise the heat to a simmer.
Leave them to cook for about 3 minutes.
Step 6: Prepare the chicken
Moving lengthwise along the chicken breast, cut into fairly thin slices.
Then take the hard boiled eggs and chop them in half.
Step 7: Serve
Place the noodles into a soup bowl and ladle the broth on top.
Then arrange the mushrooms on one side, followed by the eggs, chicken and finally the spring onions.
Add a little more broth and your soup is ready.