Gok’s chicken noodle soup

If you’re in need of a midweek pick me up, then Gok’s chicken noodle soup is the perfect feelgood food for days in lockdown - If this dish had arms it would wrap itself around you, and give you a huge hug!

But can our presenters copy it live in the studio? Phillip and Holly cook alongside Gok in his noodle masterclass.

Chicken noodle soup

Serves: 1

Ingredients

1 chicken breast fillet

4 tbsp dark soy sauce

500ml boiling water

2 sachets miso *You can also use knorr liquid stock pot or vegetable bouillon powder in place of the miso

Dash light soy

Dash fish sauce

4 spring onions, diagonally cut

Grated garlic clove

1/2 red chilli, deseeded and sliced

1/4 inch grated ginger

1 packet instant noodles (*you do not need the flavouring sachet)

Handful spinach

Handful red pepper, julienne

Handful bean sprouts

To garnish: handful fresh coriander, red chilli and spring onions

Method

• To poach the chicken breast, place into a pan and cover with boiling water. Add the dark soy and simmer for approximately 7-8 minutes or until cooked through. Drain and shred the meat.

• Bring 500ml water to the boil in a pan or wok, then add the miso or stock

• Add light soy sauce, fish sauce, spring onions, garlic, chilli and ginger. Cook for 20 seconds.

• Put the noodles into the broth and cook for 1 minute

• Add the spinach, red pepper and bean sprouts. Boil for 2-3 minutes, or until the noodles are soft

• Season to taste, add sesame oil and ladle into a large serving bowl

• Sprinkle over the shredded chicken and the vegetable garnish