Asian Chicken Noodle Soup

Makes 4 servings

1 pound skinless, boneless chicken breasts
4 ribs celery, cut into large pieces
1 carrot, peeled and thickly sliced
1 medium onion, quartered
1 large bay leaf
2 cups chicken broth
2 Tbsp. sesame oil
1 head Napa cabbage, chopped
2-3 heads of baby bok choy
12 ounces mushrooms, sliced
1 bunch green onions, thinly sliced on an angle
4 cloves garlic, thinly sliced
1 fresno chili pepper, thinly sliced
One 1-inich piece fresh ginger, grated
2 Tbsp. tamari or soy sauce
1-14 oz. package fresh yakisoba noodles
a handful cilantro, chopped

1. Place the chicken, celery, carrot, onion and bay leaf in a pot. Cover with 1-1/2 - 2 quarts water, bring to a boil and let poach for 12 minutes. Remove the chicken and let cool. Shred the chicken meat. Strain the poaching liquid. Mix together with the store-bought chicken broth.
3. Heat the sesame oil in a dutch oven or medium soup pot over medium-high heat. Add the cabbage, bok choy, mushrooms, green onions, garlic, chili pepper and the ginger and saute until cabbage is tender, about 5 minutes. Add the chicken broth mixture, tamari (or soy sauce), and shredded chicken and heat.

4. Cook noodles in a large pot of boiling salted water until tender, about 5 minutes. Drain. Add to soup in pot. Ladle the soup into the bowls and garnish with cilantro.

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