Chicken and Shiitake Noodle Soup

Light and nourishing, with plenty of ginger and garlic to keep winter colds at bay. We’ve kept the noodles to a minimum but if you really love lots of noodles, just add another packet!
10 mins
35 mins


20g dried, sliced shiitake mushrooms

500g chicken breasts

500ml Farro Kitchen chicken stock

½ cup Shaoxing wine

2 tsp soy sauce

5cm piece ginger, julienned

2 cloves garlic, thinly sliced

3 pak choi or bok choy, sliced

2 spring onions, sliced

1 x 500g packet Lian Huat fresh egg noodles

2 tsp sesame oil

1 red chilli, sliced (optional)


Soak the mushrooms in 500ml boiling water for 20 minutes while you prepare the other ingredients. Place the chicken breasts in a large, lidded pot, along with the chicken stock and 500ml cold water. Add 1 teaspoon of salt and bring slowly to the boil. Once simmering, flip over the chicken breasts, turn off the heat, and leave, covered, for 10-12 minutes. Remove the chicken from the stock and rest for 5 minutes before shredding

Place a fine sieve over a large bowl and strain the poaching stock, then return the stock to the cleaned out pot. Add the shiitake mushrooms and their soaking liquid, along with the shaoxing wine, soy sauce, ginger and garlic. Bring to the boil, then lower the heat and simmer for 10 minutes. Add the bok choy and spring onions and cook for a further 1-2 minutes

Pour boiling water over the noodles to cook for 1 minute (follow the packet instructions if you’re using dried noodles). Drain well, toss with the sesame oil, and divide among soup bowls. Ladle over the soup and top with the shredded chicken and sliced chilli, if using