• Bring the chicken stock to a boil and add the chicken legs. Let this simmer for about 30 minutes or until the chicken is cooked.
• Remove the chicken legs from the broth, let them cool slightly.
• Add the grated ginger, applesauce, sugar, and tomato paste to the broth. Stir well and simmer for 10 minutes.
• Add the soy sauce and taste if the soup is well seasoned. Add extra sugar or soy sauce if desired.
• Add the noodles to the soup and cook it according to the instructions on the package.
• Pluck the meat from the bones. Cut the meat into pieces. Add the plucked chicken meat to the soup and heat for a few more minutes.

Optional

• Add a pinch of sambal oelek to the soup.
• Serve the soup in bowls and garnish with the spring onion and/or coriander.