Chicken Noodle Soup With An Asian Touch

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 tablespoons extra virgin olive oil
• 1 teaspoon chili oil or 1 teaspoon regular sesame oil, i like it hot
• 1 medium onion, chopped
• 1 leek, sliced rinsed well
• 1/4 cup dried porcini mushrooms, soaked and sliced reserve strained liquid to add to soup
• 3 garlic cloves, minced
• 1 slice ginger, minced
• 2 carrots, cut diagonally into 1/2 inch-thick slices
• 2 parsnips, cut diagonally into 1/2 inch-thick slices
• 2 celery ribs, halved lengthwise, and cut into 1/2 inch-thick slices
• 1 dried chili
• 4 sprigs fresh thyme
• 1 bay leaf
• 2 quarts chicken stock
• 8 ounces dried ramen noodles
• 1 1/2 cups shredded cooked chicken
• 2 teaspoons soy sauce
• 2 teaspoons fresh ground black pepper
• 1/2 cup fresh flat-leaf parsley or 1/2 cup cilantro, finely chopped, garnish

Recipe

• 1 place a soup pot over medium heat and coat with the oils.
• 2 add the onion, leeks, mushrooms, garlic, ginger, carrots, parsnips, celery, pepper, thyme and bay leaf.
• 3 cook and stir for about 6 minutes, until the vegetables are softened but not browned.
• 4 pour in the chicken stock and mushroom liquid and bring the liquid to a boil.
• 5 add the noodles and simmer for 5 minutes until tender.
• 6 add the chicken, and continue to simmer for another couple of minutes to heat through; season with soy sauce and pepper.
• 7 remove dried chili.
• 8 sprinkle with chopped parsley before serving.
• 9 and you may drizzle extra sesame oil.