2 Red Seal green tea bags
2 cups hot water
3 cups chicken stock
2 cloves garlic, sliced
2cm knob of fresh ginger, sliced
1 tablespoon soy sauce
1 tablespoon fish sauce
5 button mushrooms, thinly sliced
2 chicken breasts, sliced
200 grams dried noodles (soba noodles or round egg noodles will work well)
4 bok choy
¼ cup coriander leaves
2 tablespoons crisp fried shallots*
Immerse the tea bags in the hot water for 3-5 minutes before removing and discarding.
Pour the green tea and chicken stock into a medium sized saucepan and add the garlic, ginger, soy and fish sauces.
Bring the liquid to the boil and then reduce to a simmer. Taste the broth and season with a little salt if needed.
Add the mushrooms, chicken and noodles to the pan and simmer until the chicken is just cooked through and the noodles tender.
Cut the bok choy in half lengthways and add to the pan for the last few minutes of cooking.
Distribute the chicken, noodles and vegetables between 4 bowls and then pour over the liquid.
Sprinkle with coriander leaves and shallots to serve.
Pantry note: Crispy fried shallots are found in packets or jars at Asian supermarkets.