Try this chicken and mushroom noodle soup, then check out our hot and sour soup, chicken noodle soup, mulligatawny soup, chicken laksa and prawn laksa


  • 125g dried egg noodles
  • for frying, 1 tbsp oil
  • 4 spring onions, chopped
  • grated to make 1 tbsp ginger
  • 1 clove garlic, crushed
  • ½ tsp ground turmeric
  • 200g shiitake mushrooms, sliced
  • 700ml chicken stock
  • 100g spinach, chopped
  • 200g mini chicken fillets, cut into strips
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • ½ red chilli, sliced


  • STEP 1

    Cook the noodles following pack instructions, drain and rinse under cold water. Drain again.

  • STEP 2

    Heat the oil and cook the spring onions for 2 minutes until soft. Add the ginger, garlic and turmeric, and cook for a minute. Stir in the mushrooms and cook for 4-5 minutes or until softened. Add the chicken stock and bring to a simmer. Cook for 3-4 minutes then add the spinach and cook until wilted. Add the chicken strips and simmer gently for a few minutes until cooked through.

  • STEP 3

    Divide the noodles into 2 bowls. Pour over the hot stock, add the soy and sesame, then the remaining ingredients, finishing with the red chilli slices from the pan.


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