Combine the stock and cabbage in a large pot and bring to the boil.
Reduce heat and simmer over gentle heat for about 5 minutes, or until tender. Add chopped coriander, shredded baby bok choy, grated ginger, Kikkoman Sweet Soy Sauce and fish sauce and stir gently.
Meanwhile, cook the noodles according to the packet instructions. Then divide cooked noodles and chicken among 4 serving bowls.
Ladle soup mixture over noodles and garnish with sliced spring onion.
