Chicken udon soup

Cut the chicken into 2 cm pieces and slice the mushrooms and green onions. Peel the ginger and cut it into thin slices.

Pour 1.5 litres of water into a pot, add the ginger, soy sauce and sugar and bring to the boil.

Add the chicken, lower the heat and simmer, skimming off any foam, until the meat is white all the way through with no pink.

Add the mushrooms and simmer for 5 more minutes. Taste the broth and add salt if needed.

Meanwhile, cook the udon in a separate pot according to the packet, then drain and rinse under hot water.

Don't cook the noodles in the broth: their starch makes it cloudy and thick.

Divide the noodles between deep bowls, ladle over the hot broth with the chicken and mushrooms, and sprinkle with green onions. Done!