A light, tangy and refreshing soup for lunch or dinner. Prep time will either be an hour or overnight- depending on how long you want the stock to sit. to let the stock sit for an hour
Warm the chicken stock and then put in the first six items after chicken stock and infuse by briging to a gentle simmer for 1 hour, cooling and leave overnight if possible to cool. When the stock is cold, strain it.
Bring the stock to the boil, then turn down to a simmer and add in this order: the chicken, then noodles, bok choy, carrot and daikon and cook until chicken is ready.
Serve with the sprouts, mint and chilli on the side.