Chicken, Greens & Soba Noodle Breaky Broth 🍜

Breakfast broth > breakfast cereal 🍜

Leftover roast chicken, rice noodles, greens, ginger, a jammy poached egg and a salty-sweet broth with soy, mirin + sesame.

Warm, nourishing, ridiculously easy and officially entering the breakfast rotation.

Ingredients

• 2 cups chicken stock or bone broth
• 1 good handful shredded leftover roast chicken
• 1 portion soba noodles
• 1–2 kale leaves, finely sliced
• 1 small pak choy, chopped
• 2–3 slices fresh ginger
• 1 small garlic clove, finely chopped or grated
• 1 tbsp soy sauce
• 1 tsp mirin
  
• ½ tsp sesame oil
  
• 1 egg
• Lime or lemon, to finish
• Spring onion, chilli, sesame seeds or coriander, if you have them

Make it

1. Build the broth: Add stock, ginger and garlic to a saucepan. Simmer for about 5 minutes.
2. Add soy & mirin and. Let it bubble for another minute or two. Taste and add a little extra if it needs more savoury depth.
3. Add the kale and cook for 1–2 minutes.
4. Add your rice noodles, cooking according to the packet. Add the shredded chicken for the last couple of minutes—just enough to heat through.
5. Add the pak choy right at the end so it stays fresh and a little crisp.
6. Meanwhile, poach your egg in gently simmering water until the white is set but the yolk is still runny, around 3 minutes.
7. Pour everything into a big bowl and top with the poached egg.
8. Finish with sesame oil + a squeeze of lime. Add spring onion, coriander, sesame or chilli if you've got them.