Chicken vegetable noodle soup — Japanese — make-ahead favourite

Serves 4

Ingredients

• 500 g chicken breast, cubed
• 1 carrot, sliced
• 2 celery stalks, sliced
• 6 cups reduced-sodium chicken broth
• 1 tbsp toasted sesame oil
• 2 tbsp reduced-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tbsp grated ginger
• Fine salt and black pepper, to taste
• Fresh herbs or baby greens, to serve
• 1 cup extra vegetables, fresh or frozen
• Optional brand pick: Kikkoman Less Sodium Soy Sauce (or any reduced-sodium soy sauce)

5 steps

Method

1. Warm a large pot over medium heat. Prep and measure all ingredients.
2. Cook the aromatic vegetables with the oil for 5 minutes without deeply browning.
3. Add the seasonings, stir for 30 seconds, then add the main ingredients and liquid.
4. Bring to a gentle simmer, partially cover, and cook for about 25 minutes until tender.
5. Adjust the texture with a little water, taste, and garnish just before serving.