Asian chicken soup with glass noodles

Ingredients for 4 servings:

• 300 g chicken breast fillet(s)
• 1 bundle of glass noodles
• 1 liter chicken broth, or a little more
• 1 onion(s)
• 2 carrots
• 2 spring onions
• some celery
• some leek
• 1 tsp five-spice powder, maybe a little more
• 5 dried mu-err mushrooms
• 3 tbsp sesame oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cover the dried mushrooms and soak them in water for about 30 minutes. Wash all the vegetables. Then cut the carrots, celery, onion, and leek into not-too-fine strips and the spring onions into rings. Wash the meat, pat dry with kitchen paper, and cut into bite-sized cubes. Brown the meat well in sesame oil in a large pot. Then add all the vegetables and the well-squeezed mushrooms, toss everything briefly, and toast slightly. Now add the chicken stock, bring the soup to a boil, and simmer over medium heat for about 15 minutes. Stir the five-spice powder into the soup well. Then add the glass noodles to the soup and let them simmer for about 5 more minutes on the lowest setting. Serve immediately while hot.