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Japanese chicken noodle soup
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400ml Cook’s Ingredients Chicken Stock
½ tbsp soy sauce
50g Clearspring Organic Udon Noodles
1 essential Waitrose Carrot, sliced
75g essential Waitrose Mushrooms, sliced
75g essential Waitrose British Wafer Thin Roast Chicken, shredded
25g essential Waitrose Spinach
1. Bring the stock and soy to the boil in a medium saucepan. Add the noodles, carrot and mushrooms, cover and simmer for 6-8 minutes.
2. Add the chicken and spinach and cook for 1 minute until the spinach has wilted.
Typical values per serving:
This recipe was first published in November 2013.