Ingredients

2 cup chicken stock

1.5 centimetre piece of ginger, peeled and thinly sliced

1 tablespoon oyster sauce

2 teaspoon kecap manis

4 fresh shitake mushrooms, sliced

1 bunch baby asparagus, trimmed and halved diagonally

1 small chicken breast fillet, sliced thinly

100 gram hokkien noodles

70 gram silken tofu, diced (optional)

1 green onion, sliced

salt to taste

Method

1.Place stock into a large saucepan and bring to the simmer; add ginger, mushrooms and sauces and mix well. Bring back to the simmer and add asparagus and chicken; poach gently for 4-5 minutes or until cooked through. Season to taste with salt.

2.Wash noodles in cold water, to separate strands and place into the base of a large serving bowl along with the tofu (if using). Pour over hot soup and top with green onion; serve immediately.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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