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Chicken Stock:
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In a large saucepan, place 2 or 3 raw chicken carcasses, one carrot, one potato, one onion, 12 peppercorns, half a bunch parsley and any other vegetables you find in the bottom of the fridge. Fill the pot with cold water, put on stove over medium-high heat and bring to a gentle simmer. The longer you cook it, the better it will taste. At least two hours. Strain the liquid into another large saucepan and reduce over high heat.
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Poach the chicken breast in the simmering stock until cooked through. Remove and allow to cool, then shred or chop finely.
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Cook noodles according to packet directions. Strain and set aside.
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In a large saucepan, heat about two tablespoons olive oil. Add thinly sliced mushrooms and toss gently until softened.
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Pour chicken stock over mushrooms. Add sliced strips of ham and the chicken to this saucepan and allow to simmer for a few minutes. Add two tablespoons soy sauce and then taste the soup; add more soy sauce if you prefer.
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Just before serving, put the cooked noodles and the spinach leaves into the soup, stir to heat through.
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Divide the noodles evenly between four deep noodle bowls. Pour over the soup and serve with a handful of bean shoots on top.
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(This recipe adapted from Stephanie Alexander 'A Cook's Companion')
