Sesame Chicken Noodle and Miso Soup

How to make it

1. Heat the Lee Kum Kee Pure Sesame Oil in a large saucepan over medium heat. Add the chicken and cook for 3–4 minutes, stirring, until lightly sealed but not browned too heavily.
2. Add the ginger and crushed garlic, then cook for 30 seconds until fragrant. Pour in the chicken stock and bring to a gentle simmer.
3. In a small bowl, mix the miso paste with a ladleful of hot stock until smooth, then stir it back into the soup with the soy sauce. Simmer gently for 5–6 minutes, or until the chicken is cooked through.
4. Add the noodles and cook according to packet instructions, usually 3–5 minutes. Add the quail eggs, cabbage, carrot and edamame for the final 2 minutes so the vegetables stay bright and slightly crisp.
5. Stir through the rice vinegar. Taste and adjust with a little extra soy sauce if needed.
6. Ladle into bowls and top with spring onion, toasted sesame seeds, a drizzle of sesame oil and chilli oil.