This is such a simple and speedy way to deliver valuable nutrition, with maximum flavour. Combining the rich, umami tang of fermented fava beans with our light nourishing chicken broth makes a seriously tasty feast.



  • Pour the stock into a large saucepan and add the dried mushrooms, star anise, ginger, garlic and half the spring onions. Bring to a gentle simmer and cook gently for around 20 minutes, until the flavours have infused. 

    Pour the broth through a sieve into a jug and discard the rest of the contents.

    Take a cast iron pan, ideally a griddle pan and char the chicken breast. Cook for around 3-4 minutes, until the chicken breasts are cooked through. Leave the breasts to one side to rest. 

    Return the broth to a medium-high heat. When the broth comes to the boil, carefully add the eggs in their shells, and cook for 6 minutes. Lift out the eggs and transfer to a bowl of iced water to cool. Whisk the fava bean paste into the broth, then stir in the mirin and soy. Add the fresh mushrooms and cook for 3-4 minutes or until tender. Season with a pinch of sea salt. 

    Add the noodles to the broth and cook until the noodles are warmed through. Remove the noodles with a slotted spoon and divide between four warmed bowls. 

    Shred the chicken and place the chicken in the broth with the spinach leaves. Cook until warmed through. Use a slotted spoon to remove the chicken and spinach and divide between the warmed bowls. 

    Shell the boiled and halve each one. Ladle the broth into bowls, add the eggs and garnish with the green parts of the spring onions and red chilli and serve. 

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