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Chinese soy-poached chicken noodle soup

Chinese soy-poached chicken noodle soup

Total Time
30 min
15 min
15 min



2 clove(s), finely sliced

Fresh ginger

1 tbs, cut into matchsticks

Shiitake mushrooms

100 g, roughly torn

Chicken stock cube

1 individual, to make 1.5L (6 cups) stock

Soy sauce

1 tbs

Hoisin sauce

1 tbs

Chilli sauce

2 tsp

Dried egg noodles

100 g


2 medium, cut into matchsticks

Edamame beans

¾ cup(s), (140g), frozen, shelled

WW Soy-poached chicken breasts

3 fillet(s), defrosted, shredded (search for the recipe at WW.com.au)

Choy sum

100 g, leaves, torn

Fresh red chilli

1 whole, thinly sliced

Green shallot(s)

2 individual, finely shredded

Fresh coriander

¼ cup(s), leaves, to serve

Oil spray

1 x 3 second spray(s)


  1. Lightly spray a large, deep pot with oil and heat over medium heat. Cook garlic and ginger for 1-2 minutes until fragrant. Add mushrooms and 1 tablespoon water. Cook, stirring, for a further 2 minutes.
  2. Stir in chicken stock and sauces. Bring to the boil, add noodles, carrot and edamame. Simmer for 5 minutes, or until noodles are tender. Stir in chicken and choy sum. Simmer for a further 2 minutes until choy sum is wilted and chicken is hot.
  3. Divide among 4 bowls. Scatter over chilli, shallots and coriander to serve.