Maple, Chicken & Soba Noodle Broth

For the broth:

• 1 whole rotisserie chicken
• 1 stalk lemongrass
• 5 slices fresh ginger
• 1 yellow onion, peeled
• 4 tbsp pure Canadian maple syrup
• 3 litres water (for chicken spot)
• Pak choy
• Soba noodles

To season:

• Salt
• Fish sauce
• Pure Canadian maple syrup (to taste)

Instructions:

1. Remove all the meat from the rotisserie chicken and set aside. Keep the bones, carcass, and any juices.
2. In a large stockpot, add the chicken carcass and juices, ginger, whole onion, lemongrass, pure Canadian maple syrup, and water.
3. Bring to a boil, then reduce heat and let it simmer for about 40 minutes. Strain the broth – after simmering, remove and discard all solids.
4. Add pak choi to the broth and cook briefly until tender.
5. Place the soba noodles in a bowl and cover with boiling water. Soak for 3-5 minutes until soft, then drain.
6. Season to taste with salt, fish sauce, and pure Canadian maple syrup.

To assemble:

1. Divide the soaked soba noodles into bowls. Shred the remaining chicken and place on top, then ladle the hot broth and pak choi over.
2. Drizzle with chilli oil and pure Canadian maple syrup if desired.