Asian Chicken Noodle Soup with Vegetables and Herb Mushrooms

For the Asian chicken noodle soup with vegetables and herb mushrooms, first simmer the chicken leg with ginger, onions, a carrot and garlic and a little salt until the meat easily separates from the bone.

Meanwhile, cut the leek, carrot and yellow beet into thin sticks and strain the soup. Add the vegetables, shredded herb mushrooms, and Asian noodles to the soup and simmer until crisp.

Remove the chicken from the bone and add at the end. Season to taste with soy sauce, salt and pepper. Sprinkle the Asian chicken noodle soup with vegetables and herb mushrooms with parsley or cilantro.

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