Chicken Noodle Soup - Asian Style

1 oz Dried Shiitake mushrooms; soaked in hot water for 30 minutes, drained, trimmed and sliced
1 tb Vegetable oil
1 c Minced onion
2 Cloves garlic; minced
2 ts Minced fresh ginger
1 c Sliced carrot
1 1/2 c Sliced Napa Cabbage or Bok Choy
6 c Chicken stock or broth
1/2 pk Dried Asian egg noodles
1 c Broccoli florets
1 c Cooked sliced chicken
1 tb Soy sauce
2 tb Rice vinegar
Sesame oil to taste
Minced whole scallion for garnish

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.

Yield : 4 servings

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