Prepare green tea according to package directions, using 6 cups water and 6 teaspoons green tea leaves.
Heat olive oil in a large pot over medium-high heat. Add carrots, celery and onion and saute for 3-5 minutes. Add garlic, mushrooms and ginger. Continue cooking for an additional 3-5 minutes. Stir in chicken broth and green tea. Season with salt, pepper, basil, and hot sauce. Bring to a boil then reduce to medium-low heat. Cover the pot and allow to simmer for 20 minutes.
Stir in chicken breast. If soup seems thick, add additional water as needed. Cover the pot and allow to simmer for 10 minutes.
Stir in noodles and allow to soften about 10 minutes. Garnish with cilantro and green onion.
Recipe by About A Mom at https://www.aboutamom.com/cold-busting-green-tea-chicken-noodle-soup-recipe/