Asian Chicken Noodle Soup

Asian Chicken Noodle Soup 2 tablespoons vegetable oil 1 teaspoon grated ginger 2 teaspoons grated garlic 2 stalks green onion, chopped (or 1/4 onion, minced) 1 1/2 cup ground turkey (or chicken) (Optional) 1 tablespoon Japanese sake (rice wine) 1 teaspoon salt 2 carrot, chopped 1 potato, chopped 1 stalk celery, chopped Ground black pepper 6 cups chicken broth 2 cups water 2 servings (6 oz.) Asian noodles (wheat flour) (To measure long noodles, form a 1-1/2 inch diameter bunch of dried noodles with your hand. This equals about 6 oz. of dry noodles) Heat oil in a 5-quart pot (or dutch oven) over medium heat. Add ginger, garlic and green onion. When the herbs start to sizzle, stir a few times until you smell a nice fragrance. Add ground turkey. Chop and stir for 1 minute. Add Japanese sake (if using any) and salt. Continue chopping and cooking until the ground turkey is separated into small chunks. Add carrot, potato, and celery. Stir for another 2 to 3 minutes. Sprinkle with black pepper. Stir to mix well. Add chicken broth and water. Turn to high heat. Cook until it reaches a boil. Turn to medium heat and cook until the potato and carrot turn soft, 10 to 15 minutes. If the soup level is running too low to cook noodles, add 1 to 2 cups hot water and bring to boiling again. Turn to medium high heat again and add dried noodles. Cook noodles by following the instructions on the package or cook until tender. Stir the noodles constantly, to keep them from sticking to the bottom. It usually takes 4 to 5 minutes if using flat wheat noodles. Serve hot.