200 g chicken breasts
1 clove garlic
250 g carrots
100 g spring onions
100 g leeks
1 cm ginger
1.5 l chicken stock
2 tbsp soy sauce
100 g fresh spinach leaves
1 tbsp oil
300 g udon noodles
Peel the garlic and ginger. Slice them.
Add to the bowl with the Ultrablade knife installed. Lock the lid and press 'Start'. Wash and slice the leeks. Peel and slice the carrots.
Slice the chicken into thin strips. Slice the spring onion and set aside. Replace the knife with the Mixer. Add the chicken and oil to the bowl. Lock the lid and press 'Start'. Add the soy sauce.
Add the stock, leek and carrot. Lock the lid and press 'Start'. Add the noodles. Pour a few ladles of stock with vegetables and chicken into each bowl.
Top with a few slices of spring onion and a handful of spinach.
Try adding half a hard-boiled egg to each bowl before serving.