Ramen Chicken Soup

Ingredients
1x1 inch cube of fresh ginger, peeled
2 cloves of garlic
1 tbsp olive oil
1/4 c diced onion
1/2 c diced green bell pepper
1/2 c diced or sliced carrot
1 large chicken breast, cubed
2 c vegetable or chicken stock
1-2 c water + enough to boil chicken
1 tsp salt
1 tsp ground black pepper
1 tsp cumin
1 tsp tumeric
1 package Ramen noodles

Directions
1. Puree or mash together ginger and garlic. I used an old coffee grinder.
2. Saute garlic and ginger in olive oil.
3. Add onion, bell pepper, and carrots. Saute until they begin to soften.
4. Add stock, water and seasonings. Bring to a boil.
5. Meanwhile, in a separate pot, boil cubed chicken in water. I did this in a separate pan to keep some of the fat, etc. out of the final soup, but if you don't care, just toss the chicken in with everything else.
6. Pull the chicken out of the water and add to soup.
7. Simmer until the veggies are as soft as you want them.
8. Add Ramen noodles. Do not add the seasoning packet (keep it, if you want, or just toss it out).
9. Let cook for 3-5 minutes. Serve hot!