Ingredients

• 1-ounce dried Shiitake mushrooms, soaked in hot water for 30 minutes, drained, trimmed and sliced
• 1 tablespoon vegetable oil
• 1 cup minced onion
• 2 cloves garlic, minced
• 2 teaspoons minced fresh ginger
• 1 cup sliced carrot
• 1 1/2 cups sliced Napa Cabbage or Bok Choy
• 6 cups chicken stock or broth
• 1/2 package dried Asian egg noodles
• 1 cup broccoli florets
• 1 cup cooked sliced chicken
• 1 tablespoon soy sauce
• 2 tablespoons rice vinegar
• Sesame oil to taste
• Minced whole scallion for garnish

Instructions

1. In a large saucepan set over moderate heat, heat the oil until it is hot. Add the onion, garlic, and ginger, and cook, stirring occasionally, 3 minutes. Add the carrot and cabbage and toss to combine Add the broth, reserved mushrooms and salt to taste and simmer 10 minutes. In a saucepan of boiling salted water cook the pasta until al dente, drain and transfer to stock. Add the broccoli, chicken and seasonings and simmer stirring occasionally, for 3 minutes, or until broccoli is just cooked and chicken heated through. Add sesame oil. Ladle the soup into bowls and garnish with the scallion.