Place the chicken stock into a large pan with the mushrooms, soy sauce, sesame oil, ginger, garlic, pepper, and star anise. Bring to a gentle simmer and cook for twenty minutes.
Slice the chicken thigh meat and trim the Pak choi. Add the chicken, Pak choi and noodles to the stock, bring back to a simmer and cook the noodles for two to three minutes until soft.
Remove from the heat and using a slotted spoon carefully divide the ingredients between four bowls and top up with the hot broth. Garnish and serve.
Notes
Allergens in this recipe are;
There will be Soya and may be gluten in your Soy Sauce
