Here at Bit Spicy we eat (or drink?) a lot of noodle soup. It’s a great way of using up a little leftover chicken or char sui, and if you have a chicken stock cube, some pak choi (or something similar), some noodles and some soy sauce you basically have your soup! Add some beansprouts if you like (we are divided on this one!), prawns, fish balls, water chestnuts… the options are endless! This Japanese-style soup uses lovely thick udon noodles, red soy bean paste and Shichimi Togarashi, the traditional 7-spice blend (both widely available). serves 4

150g shredded cooked chicken
1 tbsp sesame oil
2 tbsp red soy bean paste
1 litre chicken stock
scant tsp of shichimi togarashi
white pepper
1 clove garlic, crushed
4 spring onions, finely chopped
1 head pak choi, leaves separated and halved
2 cakes/portions udon noodles
to serve: soy sauce and fresh coriander

Place the noodles in a bowl and pour boiling water over. Leave for a few minutes before draining (test that they are al dente), then divide between 4 bowls
In a large pan place the stock, sesame oil, red paste, pepper, garlic and shichimi, and bring to the boil. Simmer for a few minutes.
Add the chicken to the pan and heat through for a few minutes before adding the spring onions and pak choi.
Once the pak choi has wilted pour the soup over the noodles in each bowl and scatter with a little coriander.
Serve with soy sauce on the side.