Prep. time: 25 minutes
Cooking time: 30 minutes

Richly flavored broth seasoned with soy sauce, ginger and garlic, tender shredded chicken, Chinese noodles and bok choy make a satisfying soup.

Chili soy sauce

1. Combine 65 ml / 1/4 cup soy sauce and peppers in small serving bowl; set aside.

Chicken soup

1. Combine broth, 65 ml / 1/4 cup soy sauce, ginger, garlic and chili paste in 5-quart saucepan or Dutch oven, bring to a boil. Add chicken, simmer, covered, for 5 minutes.
2. Turn off heat and let stand covered in saucepan until chicken is cooked through 82,5°C / 165°F, about 15 to 20 minutes.

Garnishes & Finishing

1. Meanwhile, cook noodles according to package directions. Drain and toss with sesame oil.
2. Drain and shred chicken. Reserve.
3. Add bok choy and green onions to broth, cook on low 2 minutes.
4. Divide noodles evenly among 6 bowls, top with chicken then ladle broth over each bowl. Serve with chili-soy sauce.