3 oz fresh egg noodles
5 c chicken stock
1 T mirin (can substitute sherry with a little sugar)
2 T soy sauce
3 cm piece fresh ginger, peeled and julienned
2 chicken breast fillets, thinly sliced
2 bunches baby bok choy, stalks trimmed, leaves separated
cilantro leaves to garnish
Soak the noodles in boiling water for 1 minute, drain and set aside. In a large saucepan, heat the stock to simmering, add the mirin, soy sauce, ginger, chicken and noodles. Cook for 5 minutes, or until the chicken is tender and the noodles are warmed through. Remove any scum from the surface of the soup.
Add the bok choy and cook for 2 minutes, or until the bok choy has wilted. Serve garnished with cilantro. Serve with sweet chili sauce, if desired
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