Asian Noodle Soup
Rinse chicken thoroughly and combine with about 1.5-2 liters (approximately 6-8 cups) of water in a large pot. Peel leek and ginger and slice thinly. Soak mushrooms in lukewarm water for about 10 minutes. Bring chicken to a boil, skim foam and add leeks, ginger and rice wine. Simmer for about 40 minutes on low heat. After 10 minutes of cooking, add drained mushrooms.
Rinse bok choy and cut into strips. Rinse glass noodles in cold water.
Remove chicken from the pot reserve for another use. Season broth with salt and pepper. Reheat and add bok choy and glass noodles, simmer for 5 minutes. Pour into bowls and serve.