Fragrant and colorful, this old favorite gets a reboot. If you have time, prepare it a day ahead for next-level flavor. Also referred to as bean curd, tofu is a good source of protein, calcium and phosphorus, all of which are great for bones. It’s also packed with manganese and thiamine (vitamin B1).

Ingredients:

• 2 shallots (140 g)
• 2 cloves of garlic
• 2 cm piece of ginger
• 4 free-range chicken thighs, skin off, bone in
• groundnut oil
• sesame oil
• 1 star anise
• ½ a bunch of fresh coriander
• ½ a bunch of fresh mint
• 100 g tofu
• 4 spring onions
• ½ a fresh red chili
• 100 g baby spinach
• 100 g fine rice noodles
• 2 tablespoons low-salt soy sauce
• 4 seaweed nori sheets
• 1 lime

Method: (9 Steps)

• Start preparing the soup the night before. Peel and finely slice the shallots, garlic and ginger. Remove the meat from the chicken thighs, reserving the bones, and slice it into nice thin strips.
• Place a large pan over a medium–low heat and pour in a good lug of groundnut oil, then fry the shallots, ginger and garlic for 5 minutes, or until soft, then add the chicken and 1 tablespoon of sesame oil and fry for a few minutes more.
• Add the chicken bones and star anise, then cover with 700 ml of water. Gently bring to the boil, reduce the heat to low, cover the pan with a lid and simmer for 35 to 40 minutes, or until the chicken is tender.
• Allow to cool completely, then leave overnight in the fridge – you should end up with a lovely jellied chicken-thigh broth.
• The next morning, reheat the broth in a large pan over a high heat until boiling. Fill two wide-necked flasks with boiling kettle water to heat up for a few minutes.
• Pick the herbs, dividing them between two containers. Chop the tofu into 1 cm cubes, trim and finely slice the spring onions, then finely slice the chili and divide between the two containers (one for each portion) along with the spinach. Place the rice noodles on top.
• Season the hot chicken stock with the soy sauce and black pepper, to taste. Empty the flasks of boiling water, then fill them with the chicken and stock. Screw on the lids tightly and they’re ready to take away.
• When you’re ready to eat your broth, drop the noodles straight into the flasks and leave them in there for 8 minutes.
• Pour the noodle broth into two deep bowls and finish by tipping a container of chopped veg and tofu into each. Roughly chop and scatter over the nori, then finish with a squeeze of lime, and tuck in!