If you don’t like the taste of ginger, cut it into thick slices and thread it onto a skewer. When the noodle soup is ready, you can fish it out. In any case, we recommend that you finely chop the ginger slices.
For 4 persons:
2 chicken breasts
200 grams spinach
400 grams dried egg noodles
200 ml Shaoxing rice wine (or Sherry or Mirin)
Thumb-sized piece of ginger, thinly sliced
2 pieces star anise
4 eggs, soft-boiled
2 liters of chicken stock
2 tablespoons soy sauce
Handful of coriander, finely chopped
2 spring onions, in rings
sesame seeds
Salt pepper
possibly Sriracha, for that
This is how you make it:
Season the chicken breasts with salt and pepper and place in a bowl with the soy sauce and Shaoxing rice wine.
Bring the stock to a boil in a large saucepan. Add the star anise and ginger. Also add the chicken breasts, along with soy sauce and Shaoxing rice wine, to the pan. Cook for about 8 minutes, until the chicken breasts are cooked through. Remove them from the pan and let them rest briefly on a cutting board.
Add the egg noodles to the stock pot and let them cook for about 2 minutes. Stir in the spinach until it has wilted.
Cut the chicken breasts into slices. Serve the noodle soup in large bowls and place the chicken slices on top. Sprinkle with the sesame seeds, chopped coriander and spring onions. Halve the soft-boiled eggs and place one half on each bowl of noodle soup. Pour a little bit of soy sauce over it. Finally, add some Sriracha to taste.