Instructions: In a large pan of boiling salted water blanch the carrots and turnips for 5 minutes.

Drain and place in a large saucepan.

Season the chicken breasts and place on top of the vegetables.

Put the ginger and garlic together in a small muslin bag (for easy removal) and add to the pan with the soy sauce.

Cover with water and cook at just below simmering point for 15 minutes.

Add the broccoli and cook for a further 5 minutes then check the chicken is cooked.

Add the soba noodles and heat through.

Serve the chicken noodles and vegetables in a large bowl with the broth.

This recipe is from Raymond Blancs Blanc Vite (Headline $30) which contains inspiring recipes and stresses the importance of seasonal organic food. I recommend reducing the amount of soy sauce to 75ml and look out for the Kikkoman brand which is naturally brewed without any artificial additives or preservatives.

Serves 4

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