Souped-up SOUPS

Packed with nutrients, these satisfying soups are a joy to make - and eat!

CHICKEN AND KIMCHI NOODLE SOUP

Eke out another meal from your Sunday roast with this spicy and comforting soup pot, perfect for chilly evenings when you're short on time.

SERVES 4
PREP 10 MINS
COOK 15 MINS

• 4 medium free-range eggs
• 2tbsp sesame oil
• 200-300g leftover roast chicken, roughly shredded
• 6 spring onions, thinly sliced, plus extra to serve
• 5cm piece ginger, peeled, finely chopped
• 3 garlic cloves, finely sliced 200g roughly chopped kimchi, plus about 80ml kimchi juice
• 1.2ltr reduced-sodium chicken stock
• 100ml reduced-salt soy sauce
• 250g leafy Asian greens, larger leaves roughly chopped (we used choy sum and pak choi)
• 150g frozen edamame beans, or use garden peas 200g dried udon or ramen noodles
• Sesame seeds, to serve (optional)

1. Cook the eggs in a pot of simmering water for 8 mins. Drain and refresh them under cold water, then peel and set aside.
2. Heat the oil in a large pot over medium-high heat. Add the chicken and fry for 8 mins until slightly golden and crispy. Add the spring onions, ginger and garlic, then fry for 2-3 mins until softened. Add the kimchi and kimchi juice, stock and soy sauce, and bring to a simmer. Add the greens and edamame, and cook for a further 3-4 mins until tender.
3. Meanwhile, cook the noodles according to the pack instructions and divide between 4 bowls. Divide the soup between the bowls and top each with a halved egg, extra spring onion and sesame seeds, if liked.

TOM YUM SOUP

This spicy Thai fish broth is a doddle to make and packed with flavour.

SERVES 4
TAKES 20 MINS