Asian Style Chicken Noodle Soup

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 (may substitute rice noodles here)
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

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.