Step 1

In a large sauce over medium high heat, add sesame oil, onion, garlic and ginger. Saute for 2 - 3 minutes until fragrant. Drain and rinse the konjac noodles thoroughly.

Step 2

Add the konjac noodles and cook for 4 - 5 minutes until the noodles get ‘squeaky’ - you’ll know it when it happens! This helps dry them out so they take on the flavour of the dish.

Step 3

Add the remaining broth ingredients and taste for salt and chilli - this will depend on your chicken stock used and you may not need salt at all.

Step 4

Bring to the boil then turn down to a medium-low simmer.

Step 5

Add the chicken breasts and poach until just cooked. Depending on the size, this is usually 12 - 15 minutes, but I recommend using a thermometer and removing them when the middle just reaches 73C. Set aside to cool slightly, then slice in 1cm slices.

Step 6

Meanwhile, prepare your adds ons (slicing the chilli and spring onions, cutting the egg etc)

Step 7

Add the baby bok choy to the broth for 30 seconds until just wilted.

Step 8

Serve in deep bowls with noodles, broth and mushrooms, then top with chicken and boiled egg. Diners can choose which add ons they want to put on top!