Just like a cup a noodle soup, but delicious and wholesome and not full of nasty things. This is loaded with flavour and light on the dishes you’ll be eating this one on the reg.

I’m calling this 15 minute soup instead of 10 minute soup because I’m being realistic. Unless you are pretty slow at chopping things it should really only take you that long! Actual cook time is 7 minutes so I’m allowing you 8 minutes to get everything else sorted. To make the most of this time, do as the recipe suggests and prep the chicken first and while that sits in its marinade chop all the veg up. Everything doesn’t need to be perfect just all about bite sized so that you don’t need to get super awkward when eating it and it will cook at the same rate.

I’ve made this with rice noodles and with egg noodles. Both were delicious and I don’t have a preference. Just go with something with a quick cooking time so you don’t need to prep them separately. I’ve also made it with a variety of different vegetables, zucchini and snow peas are also yum!

I do not recommend using stock in this soup, it’s designed to be flavoursome enough just using water and by cooking the noodles in the water it’s going to get thicker and starchier and broth like. If you use stock make it a home made bone broth instead that is UNSALTED. Any extra salt will result in this being too salty. You’ve been warned. I also wanted to just use water as that’s the convenience of packet soups!

Serves 2


1 chicken breast (approx 200g)

1 tsp ginger

1 tsp chilli flakes

1 Tbs soy sauce

1 tsp Chinese cooking wine (optional)

a few drops sesame oil

1 clove garlic, crushed

1 Tbs coriander stalks, finely chopped

1/2 cup finely chopped spring onion

1 carrot, finely sliced

1 bunch broccolini, chopped into 1-2inch pieces

2/3 cup mushrooms, finely sliced

1 cup cauliflower florets, bite sized pieces

200g fresh noodles of choice or rice noodles (must be something that takes 3 mins or less to cook)

Approx 400ml boiling water

Toasted sesame seeds to serve


Chop the chicken breast into bite sized pieces and place in a bowl along with ginger, chilli, soy, wine,  sesame oil, garlic and coriander stalks. Toss to coat and let it sit for a few minutes while you prepare all your vegetables.

Put a medium pot on medium high heat, lightly spray with oil (if pot is non stick you can skip this) and add chicken breasts along with their marinade. Cook, moving around the pot regularly, until the chicken breast pieces have got some colour. This should only take a few minutes.

Add the mushrooms, carrots, cauliflower and broccolini along with 1/2 the spring onion. Toss to mix well with the chicken and cook for 1 minute. Add the noodles and fill with the pot with enough boiling water to just cover the noodles with the tops of the vegetables ticking out.

Simmer for 3 minutes.

To serve place noodles, chicken and vegetables into bowls and top with the stock. Sprinkle with remaining spring onion, coriander and toasted sesame seeds. Have some extra chilli flakes on hand if you like things hot.

HH. x



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