Here is a recipe using pak choi which I have grown in my garden (chinese leafy green). This is a all in one pot cook recipe chicken noodle soup.
Makes about 3-4 portions
1 packet (250 grms) of dried egg noodles (it is possible to use fresh egg pasta noodles
4 medium size chicken thighs and legs (with bones on), skin remove if you like
1 medium size onion (peeled and chop into quarters)
One medium size carrot (slice or chop into chunks)
1 medium size leek or 2 stalks of celery cut into chunks
1 medium size carrot
For more umami (depth of flavour) add about 2 pieces of dried scallops, or 3 pieces of dried oysters if you have them on hand. They are sold in asian grocers at least I know the scallops are. Japanese seaweed do add umami flavour as well, it’s use as a garnish rather than in the broth. One piece of large size seaweed will do for 4 portions
200 grms pak choi washed and slice into 2cm thickness (alternatively you can use leafy green vegetable)
3 stalk of spring onions sliced finely (optional)
3-4 medium size eggs
Fried onions to garnish
2 stalks of spring onions chopped finely
Make the chicken stock by putting the chicken thighs and legs, chopped onion, and carrots. Put them in pot about 1.5 litres of water. If you have any leek or celery put them in together. Add about 2 liters of water. Bring to boil, once boil skimp off any impurities. Let to boil for an hour or so when the chicken flesh starts to separate from the bone.
Then add the eggs and dried noodles into the broth. Boil for 3 minutes then add the pak choi. Cook for another 1 minute.
Dish out in a bowl and serve with some fried onions and spring onions (optional). Break the eggshells and serve the partially cooked egg with the noodles.