Chicken and udon noodle soup

Instructions

1. Cut half of the shallots into 8cm lengths. Thinly slice the remaining shallots.
2. Place the chicken, large shallot pieces, ginger, mushrooms and 7 cups of water in a large saucepan. Bring to the boil. Reduce the heat and simmer, covered, for 10 minutes. Skim any scum that may appear on the surface. Remove from heat and stand, covered, for 10 minutes for the flavours to develop. Transfer the chicken and mushrooms to a plate. Strain the chicken stock over the serving dish. Discard the ginger and shallot. Return the stock to pan.
3. Shred the chicken and discard the bones. Thickly slice the mushrooms.
4. Reheat the stock over high heat. Add the noodles and cook for 2 minutes or until tender. Return the chicken and mushroom to the pan with the pak choy and cook for 2 minutes or until the leaves have just wilted and the chicken is heated through. Stir in the mirin, soy sauce, thinly sliced shallot and half of the coriander. Sprinkle with the remaining coriander and chilli to serve.