Ginger Chicken Bone Broth Noodle Soup

Ingredients

• 1 kg Chicken thigh cutlets, bone in, skin on. About 12 thighs.
• 1 large brown onion
• 1 tbsp sesame oil
• 8 large sticks celery, roughly chopped
• 8 medium carrots, peeled and roughly chopped
• 4 large cloves garlic, chopped
• 2 tbsp soy sauce
• 3 tbsp rice wine vinegar
• 8cm piece of ginger, roughly chopped
• 1 pack Hakubaku organic udon noodles
• 2 cobs of corn, corn cut from the cob
• 2 Massel chicken stock cubes
• 3 tsp cooking salt

Method

1. Fry onion in sesame oil in a large stock pot for about 3 minutes. Add celery and carrot and cook for a further 5 minutes.
2. Add whole chicken thighs and sauté for two minutes. Add garlic and fry for 1 minute.
3. Add 4 L of boiling water to the pot. Add soy sauce, rice wine vinegar, ginger, stock cubes and salt. Boil for 40 minutes. Add corn kernels for the last 5 minutes of cooking.
4. Remove chicken thighs to a bowl. Allow to cool slightly before shredding chicken into small pieces. Set aside bones and skin and reserve in the freezer for a future bone broth.
5. Add cooked noodles to bowls. Ladle soup and vegetables on top. Add shredded chicken on top. Serve with red chilli paste for extra kick.

Product used in recipe

• HAKUBAKU - HAKUBAKU ORGANIC UDON NOODLE 270G