Slice the shiitake mushrooms thinly and cut the glass noodles into manageable lengths.

Slice the chicken breast thinly at an angle.

Heat sesame oil in a pot over medium heat, add chicken and shiitake mushrooms, and sauté until the chicken changes color.

Add the soup base ingredients (garlic, chicken stock powder, salt, pepper, and water), cover, and simmer on low heat for 3–4 minutes.

Add the glass noodles, stir to separate, and cook according to package instructions.