Spicy roast chicken noodle soup

1.Place chicken bones in a large saucepan, cover with boiling water (about 2.5 litres). Bring to the boil and cook until well flavoured (15-20 minutes). Strain through a fine sieve.

2.Meanwhile, cook noodles in a large saucepan of boiling water until tender (1-2 minutes). Drain noodles and divide among serving bowls.

3.Melt butter in the same pan over medium heat. Add onion and stir occasionally until softened (3-5 minutes). Add garlic and ginger, stir for 1 minute, then add chopped mushrooms and stir until softened (2 minutes). Add gochujang and dumpling sauce and stir to coat.

4.Add stock to pan and bring to the boil, then add the bok choy and simmer until tender (1 minute). Add chicken, spring onion and enoki, stir to warm through, season to taste, then ladle soup over noodles. Top with coriander to serve.