- 3 cups chicken broth
- 2 garlic cloves
- 2 Tbsp. soy sauce
- 1 1/2 Tbsp. Mirin
- 1/2 tsp, sesame oil
- 6 oz. Chinese noodles
- 1 cup shredded cooked chicken
- 2 baby Bok Choy, quartered
- 1 carrot, julienned
- 1 scallion, thinly sliced (green part only)
- Chili paste
Mix broth, soy sauce, mirin and sesame oil in a saucepan. Smash garlic cloves and add. Bring broth to a boil, reduce to simmer and simmer for 10 to 15 minutes.
While broth is simmering boil water in a separate pot. Cook noodles according to package directions. Remove noodles using tongs and place in individual bowls for serving. Return water to a boil and add carrots, cook for 1 minute and remove, distributing equally among individual bowls. Repeat process for Bok Choy.
Remove garlic from broth and ladle broth into each bowl. Top with scallions and one teaspoon of chili paste per bowl.