Fresh asian-style noodles are everywhere these days—even supermarkets—and they’re ideal for soups, because you can cook them right in the broth. It takes only a few minutes, and, unlike dried noodles, they won’t make the broth too starchy. Do not overcook the noodles; if you use thin ones, they’ll be ready almost immediately after you add them to the simmering stock. Start with canned chicken stock if you must, but don’t skip the step of simmering it briefly with the garlic and ginger, which will give it a decidedly Asian flavor.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Heat the stock with the ginger and crushed garlic while you prepare the other ingredients. Keep it warm and simmering until you are ready to use it.
Step 2
Put the oil in a broad, deep skillet or saucepan over medium-high heat. Add the minced garlic and stir, then add the chicken. Turn the heat to high and cook, stirring occasionally, until the meat begins to brown. Add the broccoli and cook, stirring occasionally, for about 5 minutes.
Step 3
Strain and add the stock; adjust the heat so that it boils gently. Add the noodles and cook, stirring occasionally, until they are separate and tender, about 3 minutes. Stir in the soy sauce and sesame oil, then taste and adjust the seasoning. Divide the soup among 4 bowls; add a little more stock to each if you want the mixture soupier. Garnish with the scallion and serve.
