Title: Basic noodles in soup #1
 Categories: Soup
      Yield: 4 Servings
 
    1/2 lb Egg noodles
      6 c  Stock
      1    Scallion
    1/2 ts Salt
      1 ds Pepper
      2 ts Soy sauce
      1 tb Sherry
 
  1. Parboil noodles as in "Parboiled Noodles #1/#2".
  
  2. Bring stock to a boil. Stir in noodles, then bring to a boil again.
  Simmer to heat through (about 2 minutes). Meanwhile mince scallion.
  
  3. Stir salt, pepper, soy sauce and sherry into stock. Sprinkle with
  scallion and serve at once.
  
  NOTE: Never add noodles to soup until just about ready to serve. If
  added too far in advance, noodles tend to get mushy. VARIATIONS:
  
  1. In step 2, before adding the noodles, add 1 cup raw chicken.
  shredded; and/or 1/2 cup bamboo shoots, cut in strips. Simmer,
  covered, 10 minutes.
  
  2. In step 2, after adding the noodles, add 1 cup cooked chicken or
  pork, diced; or 1 cup cooked vegetables, diced. Simmer only to heat
  through.
  
  3. For the parboiled egg noodles, substitute 1/2 pound peastarch
  noodles (soaked); and 1 cup spinach, shredded. In step 2, simmer both
  only to heat through.
  
  From , ISBN 0-517-65870-4.