Chicken Noodle Soup With an Asian Touch

• 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
• 14 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 12 cups shredded cooked chicken
• 2 teaspoons soy sauce
• 2 teaspoons fresh ground black pepper
• 12 cup fresh flat-leaf parsley or 12 cup cilantro, finely chopped, garnish

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.

extra virgin olive oil, chili oil, onion, well, porcini mushrooms, garlic, ginger, carrots, parsnips, celery, chili, thyme, bay leaf, chicken stock, ramen noodles, chicken, soy sauce, fresh ground black pepper, parsley

Taken from www.food.com/recipe/chicken-noodle-soup-with-an-asian-touch-82378 (may not work)