Chicken soup with wong bok, hokkien noodles, tofu and chilli

Ingredients

• 250 millilitre unsalted chicken stock
• 1 litre water
• 6 spring onions
• 2 moderately hot red chillies
• 2 clove garlic, thinly sliced
• 1 tablespoon peeled, coarsely chopped ginger
• coriander
• 2 skinned, boned free-range chicken breasts
• 1/2 teaspoon salt
• 1 1/2 tablespoon soy sauce
• 1 cup cubed tofu
• peanut oil
• 6 leaves wong bok, left whole if small, or chopped, or a combination