Crazy Chicken Noodle Soup/Ramen

Ingredients

• 1 quart Chicken stock- organic or home made from left over chicken
  
• 2 cups shredded chicken, chopped coarsely
  
• 1/2 onion chopped
  
• 1-2 carrot(s) peeled, chopped in chunks
  
• 1 celery rib, sliced in chunks
  
• 2 cups sliced mushrooms
  
• 1/2 cup edamame- shelled
  
• 1 tablespoon shiro miso
  
• 2 tablespoons dried seaweed
  
• 1 clove of garlic- chopped fine
  
• 1 tablespoon yellow curry powder
  
• 1 teaspoon each of dried thyme and oregano
  
• 1 dash red pepper flakes
  
• 3 tablespoons heavy cream
  
• 1 cup cilantro leaves
  
• tablespoons good olive oil
  
• 1 Bundle of Japanese somen noodles or 1-2 packages of ramen noodles, or a handful or what ever angel hair/fettuccini/spaghetti you have available
  

Directions

1. In soup pot, heat the olive oil over medium heat and add onion, carrots, celery and dried herbs let cook/sweat a few minutes with top on. Add mushrooms, stir and let cook. If it starts making a lot of noise, add a bit of chicken stock. When mushrooms have released all of their liquid, add garlic, red pepper flakes, edamame, miso, curry and cream. Stir and cook a few minutes. Add chicken. Cook a few minutes, add salt and pepper to taste. Add a bit of chicken stock if it looks dry/sticking. When it reaches a nice mush of flavor, add stock and bring to a boil. Add noodles and seaweed. The starch will thicken it nicely. Let boil until noodles are done. Serve in bowls with a healthy handful of cilantro on top- enjoy!