Title: Basic noodles simple toppings
 Categories: Soup
      Yield: 4 Servings
 
      4    Scallions; shredded and/or
      4    Hardboiled eggs; shelled ond
           -cut in quarters
    1/2 lb Preserved cabbage; rinsed
           -and shredded
    1/4 c  Each of cooked chicken;
           -cooked pork and ham; all
           -shredded
    1/4 c  Each of roast chicken and
           -duck; both shredded
    1/2 c  Smoked ham; shredded
      1 c  Cooked chicken; shredded or
           -cut in strips
 
  These are toppings for use in "Basic Noodles in Soup #2".
  
  NOTE: The cooked meat may be reheated (before it is arranged over the
  noodles) simply by placing it in a sieve and dipping it briefly in
  the hot stock.
  
  From , ISBN 0-517-65870-4.