red seal recipes

Green Tea Chicken Noodle Soup


2 red seal Green tea bags
2 cups hot water
3 cups chicken stock
2 cloves garlic, sliced
2cm knob of fresh ginger, sliced
1 tablespoon soy sauce
1 tablespoon fish sauce
5 button mushrooms, thinly sliced
2 chicken breasts, sliced
200g dried noodles e.g. soba noodles or round egg noodles
4 bok choy
¼ cup coriander leaves
2 tablespoons crisp fried shallots
(Crisp fried shallots are found in packets or jars at Asian supermarkets.)

Cooking Time

25 minutes


4 people

Step 1
Immerse the tea bags in the hot water for 3-5 minutes before removing and discarding.

Step 2
Pour the green tea and chicken stock into a medium sized saucepan and add the garlic, ginger, soy and fish sauces.

Step 3
Bring the liquid to the boil and then reduce to a simmer.  Taste the broth and season with a little salt if needed.

Step 4
Add the mushrooms, chicken and noodles to the pan and simmer until the chicken is just cooked through and the noodles tender.

Step 5
Cut the bok choy in half lengthways and add to the pan for the last few minutes of cooking.

Step 6
Distribute the chicken, noodles and vegetables between 4 bowls and then pour over the liquid.
Sprinkle with coriander leaves and shallots to serve.