Sesame Ginger Chicken Soup

(Serves 2-4)

Ingredients:
1 lb Chicken Breast
2-3 Large Shiitake Mushrooms
2 Green Onions
100 - 150 grams thin Egg Noodles (ramen noodles, from a ramen pack, work well)
2-3 inches Ginger
3-4 Garlic Cloves
2 cups Low Sodium Chicken Stock
2 tbsp Sesame Oil (a a bit extra to drizzle at times)
1 tbsp Light Soy Sauce
1 tsp Red Chili Flakes
1 tsp Black or White Pepper
1 Lime's juice
1/2 - 1 whole Lemon's juice

Preparation:
Wipe Shiitake Mushrooms with a damp cloth.
Remove steam and slice them length wise.
Wash Green Onions and slice length wise an inch.
Peel Ginger Root and slice it length wise.
Peel Garlic Cloves and mince (finely chop).
Slice Chicken Breast into bite sized pieces.
Bring a pot of water to a boil and add in the noodles.
          (Egg Noodles should cook in about 2-3 min.)
Drizzle a bit of Sesame Oil on the Egg noodles so they will not stick together.


Let's Cook:
Heat a Wok or Pot to high heat and add in a drizzle of Sesame Oil, the minced Garlic, and the sliced Ginger. After 1 min. add in the Shiitake Mushrooms. Stir fry that for 10 seconds or so, and then add in the sliced Chicken. Stir fry this for 2 min. (until chicken is a bit brown). Next, add the stock, Sesame Oil, Light Soy Sauce, 1 tsp Red Chili Flakes (Omit if you do not like spice), 1 tsp Black or White Pepper, 1 Lime's juice, and 1/2 - 1 whole Lemon's juice. Taste soup and adjust to your own taste. Then add in the Green Onions and bring to a boil. Once it comes to a boil, turn the heat down to Medium and let simmer for 10 min. Now add in the Egg Noodles. Stir and you are ready to serve!!

Leftovers:
Good if refrigerated for approx. 2 days. After reheating it will possibly have a slightly more bitter taste...you can add in some fresh green onion and/or a small bit of water to solve this dilemma.

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