Asian noodle soup

Combine chicken, onion, celery, carrot, bay leaves, peppercorns and the water in 4.5-litre (18-cup) slow cooker. Cook, covered, on low, for 8 hours.

Strain stock through fine sieve into large heatproof bowl; discard solids.

Return stock to cooker; add tamari and ginger. Cook, uncovered, on high, about 20 minutes or until hot. Season to taste.

Meanwhile, cook noodles in medium saucepan of boiling water until tender; drain. Divide noodles into serving bowls. Chop tofu into cubes.

Heat oil in same pan; cook shiitake mushrooms, stirring, until browned all over. Divide shiitake mushrooms, tofu, buk choy, enoki mushrooms, green onions and hot stock between serving bowls.