Chicken Noodle Soup - Asian Style

• 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

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

shiitake mushrooms, vegetable oil, onion, garlic, fresh ginger, carrot, cabbage, chicken, egg noodles, broccoli florets, chicken, soy sauce, rice vinegar, sesame oil, scallion

Taken from www.foodnetwork.com/recipes/chicken-noodle-soup-asian-style-recipe.html (may not work)