Ingredients
-
2 tablespoons extra virgin olive oil
-
1 teaspoon chili oil or 1 teaspoon regular sesame oil, i like it hot
-
1 medium onion, chopped
-
1/4 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
-
1 leek, sliced rinsed well
Instructions
- 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.