Instructions: Soak the mushrooms in hot water for 30 minutes. Drain, trim, slice and set aside.

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.

This recipe yields 4 servings.

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