Ingredients card / Shopping list
20g dried shiitake mushrooms
1/2 cup sake
1/4 cup light soy sauce
1 1/2 teaspoons caster sugar
2 cups chicken stock
300g chicken breast fillets
1 bunch bok choy or choy sum
270g packet soba noodles
1 red capsicum, thinly sliced
1 small red chilli, thinly sliced
Serves 4 adults
Place the shiitake in a heatproof bowl and cover with 2 cups of hot water. Set aside for 5 minutes, then drain, reserving the mushroom liquid.
Place the sake, soy sauce, sugar, chicken stock and reserved mushroom liquid into a saucepan and bring to a simmer over medium heat, stirring occasionally. Add the chicken, return to a simmer and cook for 10 minutes. Turn the chicken over, add the bok choy and cook for a further 5-7 minutes until the chicken is cooked through.
Remove chicken and bok choy from the saucepan, transfer to a plate and cover to keep warm.
Bring the broth back to a simmer. Add the noodles, enoki and shiitake. Cook for 7 minutes or until noodles are tender.
Use tongs to divide the noodles among bowls. Shred the chicken and top noodles with chicken, mushrooms, bok choy, capsicum and sliced red chilli.