Chinese Chicken Noodle Soup (Serves 2-3)

1 boneless skinless chicken breast, cubed
1 – 2 inch piece ginger, cut into relatively thick slices
4 green onions
1 or 2 hot peppers (Thai Bird works well), cut in half lengthwise
3 cups chicken broth (preferablly homemade – not highly seasoned/herbed)
2 tablespoons soy sauce
2 tablespoons mirin
1 package chinese egg noodles (chuka soba work well, ramen will work too)
1 head bok choi, chopped

Cook chicken pieces in a non-stick pan with a little oil or cooking spray.

In a seperate pot bring broth, ginger slices, 2 green onions (large chunks) and the hot peppers to a simmer. Simmer for 5 minutes. This infuses the flavors into the broth and is the reason that you don't want a 'european' seasoned broth to begin with. Remove the ginger, onions and peppers.

Add noodles and bok choi, simmer covered until noodles are done. (If your noodles will take longer than 2-3 minutes too cook, add the bok choi partway through their cooking time.)

Stir in the soy sauce, mirin, and the other 2 green onions (thinly sliced).

Serve in bowls, over the cooked chicken pieces.