Categories: soup, untried

Ingredients

• 2 cloves garlic, finely sliced
• 1 tablespoon finely grated ginger
• 1 bunch coriander root, washed and finely chopped
• 400 g organic skinless chicken breast, thinly sliced
• 500 ml low salt chicken or vegetable stock
• 500 ml water
• 1 tablespoon grated fresh ginger
• 1 clove finely chopped garlic
• 100g baby spinach leaves
• 300 g mushrooms
• 1 bunch broccolini
• 1 lime juiced
• 1 tablespoon tamari soy sauce
• 100 g cooked 100 % buckwheat noodles (I like spiral food variety)
• coriander or shiso leaves

Directions

1. Combine the garlic, stock, ginger, coriander root, stock, water, chicken and mushroom into a large pot and bring to the boil.

2. Simmer over a medium to low heat for 8 minutes to allow the flavors to infuse into the stock.

3. Add the broccolini followed by the spinach, coriander leaves and lime just before serving. Taste the soup and season slightly with tamari soy sauce

4. Warm the noodles and divide into serving bowls.

5. Ladle the soup over the top and enjoy.

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