Mandarin, Chicken & Soy Noodle Bowl

8 mandarins
4 cups chicken stock
2 cloves garlic, peeled and chopped finely
2 cm piece ginger, chopped finely
6 chicken tenderloins
Ramen noodles
1 tablespoon soy sauce
2 bok choy, cut into quarters lengthwise
1 carrot, cut into matchsticks
2 spring onions, finely sliced
A handful of coriander leaves, chopped
Sesame seeds for serving

Heat oven to 220C. Cut 7 of the mandarins in half and place them cut side up in a baking dish. Roast for 20 minutes, or until the mandarins are starting to caramelise around the edges. Remove from the oven and leave to cool slightly. (Note: roasting the mandarins is optional, but it really enhances the flavour and makes them much easier to juice).

While the mandarins are cooking, add the chicken stock to a large pot and bring it to a simmer over a medium heat. Add the ginger, garlic and chicken. Leave to simmer for 5 minutes then add the noodles and soy sauce. Cook, stirring occasionally, until the noodles are just soft. Use two forks to roughly shred the chicken.

When the mandarins are cool enough to handle, squeeze the juice into a sieve over the broth. Add the bok choy and carrots and cook for a few minutes until just tender.

Divide the soup between two bowls, and top with spring onions, coriander and sesame seeds. Garnish the bowls with segments from the remaining mandarin and serve.