Green Tea Chicken Noodle Soup Supreme

8 ounces boneless, skinless chicken, cut into 1/2-inch cubes 1/2 cup brewed green tea5 ounces thread noodles or favorite pasta, cooked4 cups chicken stock2 slices ( 1/2-inch thick) ginger root, lightly mashed 1/2 cup oyster mushrooms, cubed2 cups celery, diced1 cup carrots, diced2 cups onion, diced 1 teaspoon parsleySalt and pepper to tastePlace the chicken in a large bowl and add the green tea. Cover and refrigerate 1 hour to marinate.Cover the noodles with warm water. Soak until softened, about 10 minutes. Drain and set aside.In a large pot bring the stock, ginger, mushrooms, celery, carrots, onion and parsley to a boil over high heat. Reduce heat and simmer 2 minutes. Add the chicken, including the tea marinade, and noodles. Return to a boil. Reduce heat and simmer 3 minutes. Season with salt and pepper.Serves four to six.Salada Green Tea