Instructions: Steam chicken until just cooked, about 12 minutes. When cool enough to handle, tear into bite sized shreds; set aside. Boil soba according to package directions, until al dente. Drain; set aside. Heat sesame oil in a soup pot over medium high heat. Add leeks, carrots, and celery; saute for five minutes. Add chicken broth, soy sauce, garlic and ginger. Bring just to a boil, reduce heat to low and simmer for 20 minutes. Stir in chicken, soba, and fresh cilantro. Make sure to cook until soup is hot throughout.

Speed Variation: Slice the leek, carrot and celery in a Cuisinart with 2mm blade. Rinse well. Place in a nonstick 2quart pan and soften the vegetables over medium heat. Meanwhile, micro-steam the chicken breast and use paper towels to remove any foam that develops. Add water to the soup along with ginger and garlic. Cut the chicken into bite-sized slivers and add to the soup. Bring just to a boil. Reduce heat. Add soy sauce and a few drops of sesame oil. Simmer for 10 minutes. Meanwhile cook noodles.

Skim soup if necessary. Add cilantro and cooked noodles. Heat through and Description: "An aromatic gentle Asian chicken noodle soup to fight a cold or start a meal."
Cuisine: "Japanese"

NOTES : Tested half the recipe - used water instead of broth and just enough sesame oil to be fragrant. excellent flavors. This is a good basic recipe. Could have as many noodles as youd like: 2 to

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