Ingredients Jump to Instructions ↓

  1. 1-ounce dried Shiitake mushrooms , soaked in hot water for 30 minutes, drained, trimmed and sliced

  2. 1 tablespoon vegetable oil

  3. 1 cup minced onion

  4. 2 cloves garlic , minced

  5. 2 teaspoons minced fresh ginger

  6. 1 cup sliced carrot

  7. 1 1/2 cups sliced Napa Cabbage or Bok Choy

  8. 6 cups chicken stock or broth

  9. 1/2 package dried Asian egg noodles

  10. 1 cup broccoli florets

  11. 1 cup cooked sliced chicken

  12. 1 tablespoon soy sauce

  13. 2 tablespoons rice vinegar

  14. Sesame oil to taste

  15. Minced whole scallion for garnish

Instructions Jump to Ingredients ↑

  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.


Send feedback