Chinese Style Chicken Noodle Soup
½ chicken breast cut in small pieces
5 dried shiitake mushrooms
¼ of a head of Napa cabbage, sliced
2 nests of dried Chinese noodles
2 scallions, sliced
2 cans of chicken broth
4 Tsp. shoyu
1Tbs. Rice wine vinegar
¼ to ½ cup of the mushroom liquid
Pour about 2 cups of hot water over the mushrooms and let them soak for at least 4 hours but better overnight. Squeeze the excess liquid out of the mushrooms and set it aside. Slice them into thin strips and set aside.
Mix all the liquid ingredients and bring them to a boil. Taste, you ought to be able to taste the vinegar and the mushroom flavor. Add the cut up meat, mushrooms and dried noodles and simmer for three minutes. Add the cabbage, simmer for another two minutes, sprinkle each serving with scallions and serve immediately.