Asian Noodle Soup with Chicken

Peel the carrot and cut diagonally into slices. Rinse, trim and remove the core of the bok choy and cut into eighths.

Rinse the chicken, pat dry, rub with 5-spice powder and sesame oil and cook about 5 minutes on each side over medium heat until golden brown. Then set aside and keep warm.

Boil the broth with the sherry, fish sauce and 1 tablesspoon soy sauce boil, add the noodles and bring to a simmer. After 5 minutes, add the carrot slices, tofu and bok choy. Cover and cook for about 10 minutes.

Season with salt and pepper and spoon into warmed soup bowls.