Chicken noodle soup

Method

1. In a large pot add chicken stock, soy sauce, vinegar and ginger. Bring to a gentle simmer
2. In another pot bring to a boil 2-3 litres of water
3. Add noodles to the water and cook according to the instructions on the packet
4. Drain the noodles and set aside
5. Add the chicken, spring onions and silverbeet to the chicken stock. Simmer for 5 minutes
6. Divide the noodles between 4 large bowls
7. Ladle the soup over the noodles and serve

Alternatively:

• Use dried egg noodles instead of vermicelli
• Use 4 cups of sliced bok choy, kale, cabbage or spinach in place of silverbeet.