4 medium eggs
1 litre chicken stock
2 chicken breast fillets, thinly sliced
5cm piece ginger, peeled and grated
2 tsp reduced salt soy sauce
125g brown rice udon noodles
100g frozen sweetcorn
200g pack sliced cavolo nero
1. Place the eggs in a small saucepan of cold water, bring to the boil and cook for 2½ minutes, drain and run under cold water. Peel and cut in half.
2. Meanwhile, heat the stock in a large saucepan with the chicken, ginger and soy, cover and simmer for 5 minutes. Add the noodles and sweetcorn and cook for 4 minutes, covered. Stir in the cavolo nero and cook for a further 4 minutes.
3. Stir in the spinach for a few moments until just wilted and serve in 4 bowls topping each with 2 halves of egg.
Egg noodles or thick rice noodles work well in this soup too. Great for using up leftover roast chicken. Try replacing the chicken with pak choi, omit the eggs and use vegetable stock for a vegan option.
Recipe courtesy of Discover Great Veg