This soup is something my mother and I used to make quite a bit at home, and as it is really easy to do, tastes amazing and reheats really well (this recipe serves two) I decided to write out the recipe and take it to uni with me.
For this easy soup you'll need one chicken breast, a sheet of noodles (I use Sainsbury's Basics Instant Noodles without the flavour sachet because they are really cheap!), about 2cm of fresh ginger (the rest of the lump you'll have left over is great to chop up and use in a stir fry), soy sauce, 2 spring onions, 3 mushrooms, a clove of garlic, a vegetable stock cube and a few fresh basil leaves.
Finely chop the ginger and the garlic and add it to a saucepan along with the chicken breast. Make the stock cube with 900ml of boiling water and add to the pan. Bring to the boil, turn the heat down and simmer with a lid on for 20 mins.
While the chicken is cooking peel and thinly slice the mushrooms. Top and tail and then shred the spring onions. This takes practice to get good at, but a good starting block for getting good shredded pieces this way is t slice it down the middle then shred the two halves.
Remove the chicken breast from the pan and use a pair of forks to shred it. Return the shredded chicken to the pan then return to the heat. Add the onion, mushrooms and noodles, and a teaspoon of soy sauce. Simmer for about 3-4 mins or until the noodles are cooked.
At home we have it with ciabatta bread but I find it is just as nice with toast. It is fine without, but I find it tastes best if you serve it with torn basil and a dash of soy sauce. This recipe is adapted from BBC Good Food.
If you give this recipe a go, let me know how it turned out!