Here’s a speedy and delicious soup to make when you’ve had a roast chicken. A resourceful way of using up left over chicken which wouldn’t otherwise be enough to make another full meal. It’s easy to make a delicious stock from the carcass - check out Bone Broth recipe on this website.
1 tbsp honey
3 tbsp soy sauce
1 red chili deseeded and sliced finely
1 ltr chicken stock
80-100g left over chicken sliced into chunks
4cm fresh ginger peeled and sliced
half head of chinese leaves, sliced
300g or 2 pouches of Udon straight to pan noodles
5-6 spring onions sliced diagonally
fresh, chopped coriander for garnish
Light your fire in the firepit and hang up your kotlich pan. Pour the honey into the kotlich and heat gently until it starts to caramelize, then add the soy sauce, half the chopped chilli and the stock. Bring up to the boil and simmer for 5 minutes. Add the chicken and ginger and simmer for another 5 minutes. You can adjust the heat of the fire by rearranging the wood in the firepit and also by raising and lowering the pan on the chain and hook. Add the cabbage and stir gently until wilted then add the noodles and stir gently so that they separate and mix in with the rest of the soup. Heat through for just 4-5 minutes longer – the noodles only need gentle re-heating as they are already cooked. Ladle into bowls and sprinkle with the remaining sliced chili, spring onions and fresh coriander.