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Ginger chicken noodle soup

Why it worksA stock cube, lots of ginger and a little soy sauce make a tasty broth in 10 minutes.

Ingredients

• 250 g egg noodles
• 300 g chicken thigh fillet
• 250 g white cabbage
• 120 g carrots
• 25 g ginger
• 12 g garlic
• 40 ml soy sauce
• 2 stock cubes
• 50 g spring onions

Method

1. Slice the ginger and garlic. Put them in a large pot with 1.4 litres of water, the stock cubes and the soy sauce. Let it bubble gently for 10 minutes.
2. Slice the chicken very thinly. Slice the cabbage and carrot. Add the chicken to the pot and cook for 4 minutes, until cooked through.
3. Add the cabbage and carrot for 2 minutes. Add the noodles and cook them as the packet says.
4. Taste and add salt. Serve with sliced spring onions on top.

A portion: about 570 kcal · 33 g protein · 72 g carbs · 14 g fat