This very quich soup is a nice way to warm these cold days and comfort those colds. The hot pepper can be ommitted, crushed, seeded, chopped, or left whole depending on if you like heat in your soup. Throw in any vegies you like Bok choy or fresh spinach is good.
- 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
- 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.