Prep the ginger and garlic. For the ginger you don't need to peel it. Just cut it into large slices. For the garlic, take each clove, place it under the flat blade of a knife and use the heel of your hand to crush the clove.
Into a large saucepan or soup pot add the stock , soy sauce, sesame oil, ginger slices and garlic. Bring this to the boil.
Once boiling use a slotted spoon to fish out the ginger and garlic.
Add your noodles to the boiling broth, cook for the length of time recommended on the noodle pack, less 1-2 minutes
While the noodles are cooking, prep the vegetables. Grate the zucchini, slice the bottom from the bok choy so that you can separate it into individual leaves.
Once the noodles are almost cooked, add the corn, zucchini and bok choy. Simmer for 1-2 mins.
Serve into bowls: I use tongs to pull out the noodles and bok choy and place this in the bottom of the bowl. I then add the shredded chicken to the bowl and then use a ladle or large spoon to top the noodles with the broth.
Garnish: I sprinkle spring onions on top for those who like them. I also always have a jar of chilli in oil in the fridge which I add to the bowls for those who like a little heat... ie me!