Ginger chicken noodle soup

• Chicken breast fillets300g
• Medium egg noodles200g
• Stock cubes (12 pack)2
• Fresh ginger20g
• Garlic (4 bulbs, approx 40 cloves)2
• Soy sauce30ml
• Savoy / white cabbage¼
• Carrots150g
• Spring onions (bunch)1

Plus salt and pepper. About £3.71 for the amounts used.

Method

1. 1

   Dissolve 2 stock cubes in 1.5 litres boiling water with 20g grated ginger, 2 crushed garlic cloves and 2 tbsp soy sauce.

2. 2

   Add 300g chicken breast, whole, and simmer for 15 minutes. Lift out, check it's cooked through and shred.

3. 3

   Add 150g carrots cut into thin strips, ¼ cabbage, shredded, and 200g noodles and cook for 4 minutes.

4. 4

   Return the chicken and serve topped with sliced spring onions.