Ingredients:
2 tablespoons extra virgin olive oil
1 teaspoon chili oil or 1 teaspoon regular sesame oil, i like it hot
1 medium onions, chopped
1 leeks, 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 chilies
4 sprigs fresh thyme
1 bay leaves
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
Directions:
Place a soup pot over medium heat and coat with the oils.
Add the onion, leeks, mushrooms, garlic, ginger, carrots, parsnips, celery, pepper, thyme and bay leaf.
Cook and stir for about 6 minutes, until the vegetables are softened but not browned.
Pour in the chicken stock and mushroom liquid and bring the liquid to a boil.
Add the noodles and simmer for 5 minutes until tender.
Add the chicken, and continue to simmer for another couple of minutes to heat through; season with soy sauce and pepper.
Remove dried chili.
Sprinkle with chopped parsley before serving.
And you may drizzle extra sesame oil.
Servings: 4
Time preparation: 20 min.
Time total: 35 min.