Recipe
Why make it
A clear, savoury chicken broth seasoned with soy sauce, poured over springy noodles with soy eggs and tender shredded chicken. A cosy bowl you can make with ingredients from a Pakistani supermarket.
Serves 4
+ 14 more in the full recipe
Step 1 of 10
Put the chicken, water, onion, garlic, ginger, spring onion whites and shiitake (if using) in a large stockpot. Bring to a boil over high heat, then skim off the grey foam that rises to the top.
Step 2 of 10
Reduce the heat to low so the broth barely bubbles. Partly cover and simmer for 30 minutes, until the chicken is cooked through (74°C) and pulls easily from the bone. Keep the heat gentle so the broth stays clear.
Step 3 of 10
While the broth simmers, mix 3 tbsp soy sauce, 100 ml water and 1 tsp sugar in a bowl for the egg marinade. Bring a small saucepan of water to a rolling boil.
Step 4 of 10
Lower the cold eggs into the boiling water and cook for 7 minutes for a jammy yolk. Move them straight to a bowl of iced water, peel once cool, and leave them in the marinade for at least 20 minutes, turning once.
Step 5 of 10
Lift the chicken out of the broth with tongs and rest it on a plate for 10 minutes. Shred the meat off the bones with two forks and set aside. Return the bones to the pot and simmer for 15 more minutes.
The last 5 steps are in the full recipe.
Cook’s tip
Skim the foam in the first 10 minutes and never let the broth boil hard afterwards. A gentle simmer keeps it clear and clean-tasting.
Ready to cook?
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