Chinese noodle soup with vegetables and chicken

Ingredients for 2 servings:

• 40 g Chinese egg noodles
• 2 stalk(s) Celery
• 2 carrots
• 6 shiitake mushrooms, fresh, alternatively brown mushrooms
• 2 shallots, peeled, diced
• 2 garlic cloves, peeled, finely diced
• 0.33 tsp ginger, fresh, peeled, very finely diced
• some chili pepper(s) without seeds, amount according to spiciness and taste, very finely diced
• some sesame oil, light, for sautéing
• 720 ml vegetable broth or chicken broth
• 150 g chicken breast fillet(s), without skin and bones
• Soy sauce
• pepper
• Sesame oil, dark
• Lime juice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Cook the noodles according to the package instructions and drain. Clean and wash the celery, remove any strings, and cut into rings. Wash and peel the carrots and cut into thin sticks. Wipe the mushrooms with a damp cloth, remove any tough stems, and slice them. Heat the oil in a pot and sauté the shallots and garlic. Add the remaining vegetables, except the mushrooms, and sauté briefly. Deglaze with the stock, cover, and simmer over low heat for about 15 minutes. Briefly rinse the chicken, cut into bite-sized pieces, and add to the soup along with the mushrooms. Cook for five minutes until tender. Add the noodles, heat briefly, and season to taste with soy sauce, pepper, dark sesame oil, and lime juice.