Asian-style chicken and mushroom soup

I clean and thinly slice the mushrooms.I trim fat from the chicken breast and cut into strips.I peel and thinly slice the shallot.I soften it in a pan without added fat for 5 minutes, adding a few tablespoons of vegetable stock made with celery, carrot, onion and a little salt. Use a good stock cube if preferred. I peel and grate a piece of ginger.I add the chicken breast and stir well.After a couple of minutes, I add the mushrooms.I add soy sauce to taste, about 3/4 tablespoons, or more for a stronger flavour. I cover with vegetable stock and simmer with the lid on for 20 minutes. After 20 minutes, I add the rice noodles, which cook in about 4 minutes.I chop the parsley.I add it to the soup and check the salt. I added none; it depends on the amount of soy sauce.The soup is ready! Serve in bowls; confident diners can try chopsticks. Finish with white or black sesame seeds.