Heat one of the saucepans over a moderate temperature and add the peanut oil followed by the leeks.

Sweat them slightly then add the carrots, crushed garlic, and the ginger. Cook for another 2 to 3 minutes.

Next, stir in the chicken stock and the soy sauce and finally season with salt and pepper.

Bring to a simmer and cook for 15 to 20 minutes.

Place the sieve over the other saucepan and strain the broth.

Then put it back on the heat.

Place chicken, followed by the mushrooms into the hot broth.

Slowly poach for about 7 minutes. Don't let it boil: keep it over a low heat.

If the chicken becomes too hot it will dry out: this way it will stay moist.

Using the slotted spoon, remove the chicken breast and the mushrooms from the broth and put aside.

Add the noodles to the broth and raise the heat to a simmer.

Leave them to cook for about 3 minutes.

Moving lengthwise along the chicken breast, cut into fairly thin slices.

Then take the hard boiled eggs and chop them in half.

Place the noodles into a soup bowl and ladle the broth on top.

Then arrange the mushrooms on one side, followed by the eggs, chicken and finally the spring onions.

Add a little more broth and your soup is ready.