Step 1

Pour the chicken stock into a pan and add 200ml/7fl oz water. Add the garlic and ginger to the stock and set the pan over a very low heat for 5 minutes to gently simmer and to allow the garlic and ginger to infuse.

Step 2

Using a slotted spoon, remove the garlic and ginger from the pan and discard. Shred the chicken breast into small, bite-sized pieces and add to the stock with the egg noodles.

Step 3

Simmer the broth for 2–3 minutes, or until the noodles are tender and the chicken is hot. If using, cut the broccoli into 5mm/¼in pieces and thinly slice the spring onions. Add to the pan (or add peas if using instead of broccoli) with the soy sauce and simmer for a further minute.

Step 4

Add the beansprouts to the soup and warm through for 30 seconds. Divide among two deep bowls and serve with a drizzle of chilli or sesame oil, if you like.