Japanese chicken udon soup | Warming Asian noodles

Cut the chicken thigh fillet into bite-sized pieces. Finely grate the ginger and garlic, slice the white part of the spring onion into rings, and set the green part aside for serving. Cut the pak choi in half or quarters lengthwise.

Heat the sesame oil in a deep saucepan, then add the chopped chicken. Saute over medium heat for 3-4 minutes until it turns white all over and gets a light color.

Add the grated ginger, garlic, and the white part of the spring onion to the meat, then saute for another minute until fragrant. Pour in the chicken stock, add half of the soy sauce, the mirin, and the cane sugar. Bring to a boil, then simmer gently over low heat for 8-10 minutes.