Instructions: Heat stock with ginger and garlic to a simmer.

Put oil in a broad, deep skillet or saucepan and turn heat to medium-high. Add garlic, stir, and add meat. Turn heat to high, and cook, stirring occasionally, until meat begins to brown. Add vegetables, and cook, stirring occasionally, about 5 minutes.

Strain, and add 6 cups stock; adjust heat to gentle boil. Add noodles, and cook, stirring, until separate and tender, about 3 minutes. Stir in soy sauce and sesame oil. Taste, and adjust seasonings.

Divide soup among 4 bowls, adding more stock for a soupier mixture. Garnish with scallions, and serve.

This recipe yields 4 servings.

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