Chicken Noodle Soup with Ginger, Shiitakes, and Leeks

This was a pretty good soup. Quick and with a nice but subtle Asian flavor. But not really exciting either. Though that may be the fault of my dried shiitakes (bulk purchase at Costco and they just don't seem to have a very intense flavor after soaking -- and neither does the soaking liquid for that matter).

Note: The recipe calls for 8 oz. of fresh Chinese egg noodles -- I couldn't find any but dried and 4 oz. of those worked perfectly.

For me, the beef/cinnamon/noodle soup in this same issue is the real winner from the article on "Asian Noodle Soups". Both soups are also available in the "Best of Fine Cooking" compilation issue "Soups and Stews"