Oriental Chicken Noodle Soup To Fight A Cold

Directions

1. Steam chicken till just cooked, about 12 min. When cold sufficient to handle, tear into bite sized shreds; set aside. Boil soba according to package directions, till al dente. Drain; set aside. Heat sesame oil in a soup pot over medium high heat. Add in leeks, carrots, and celery; saute/fry for five min. Add in chicken broth, soy sauce, garlic and ginger. Bring just to a boil, reduce heat to low and simmer for 20 min. Stir in chicken, soba, and fresh cilantro. Make sure to cook till soup is warm throughout.
2. Speed Variation: Slice the leek, carrot and celery in a Cuisinart with 2mm blade. Rinse well. Place in a nonstick 2quart pan and soften the vegetables over medium heat. Meanwhile, micro-steam the chicken breast and use paper towels to remove any foam which develops. Add in water to the soup along with ginger and garlic. Cut the chicken into bite-sized slivers and add in to the soup. Bring just to a boil. Reduce heat. Add in soy sauce and a few drops of sesame oil. Simmer for 10 min. Meanwhile cook noodles.
3. Skim soup if necessary. Add in cilantro and cooked noodles. Heat through and Description:"An aromatic gentle Asian chicken noodle soup to fight a cool or possibly start a meal."Cuisine:"Japanese"
4. NOTES : Tested half the recipe - used water instead of broth and just sufficient sesame oil to be fragrant. excellent flavors. This is a good basic recipe. Could have as many noodles as you'd like: 2