Vietnamese soup

Broth 4.5 to 5 quarts (Should be home made chicken or pork)
2-3 tablespoons matchstick size ginger slices
4-5 Scallions sliced into inch pieces white parts count.

This is your stock base.

What to ad:

Protein:
Chicken or beef: Sliced into bite size pieces as thin as you can. (these elements go in raw that's why they should be thin, so they cook in the broth)

Veggie:
shitaki mushroom caps sliced thin (many mushrooms will work), bean sprouts (fresh) , baby boc choy (roasted first with salt, pepper and oil till tender), and for extra kick Jalapeno sliced very thin (optional). The veggies are really all optional I would suggest picking 2 or 3 to experiment with. There are no rules so use what you think would work well to.

Noodle: Udon is best but, Glass noodles work as well. (preapair noodles beforehand)

Condiments: Sambal Oelek gives you your kick, Soy sauce for salt, Cilantro (leaves torn off). Sesame oil.

OPTIONAL: Poached eeg. (made to order for each bowl)


TO BUILD IT:

Heat soup to rolling boil ad ginger and scallions.

Bowl: Add dab of sambal oelek and soy to bottom. Then ad veggie and protien. Then noodles, and then hot broth. Then top with sesame oil and cilantro. Make sure to give a little stir and give a minuet to cook.

NOTE: The fun of this recipe is in the variation's. Once you have it down you can really try anything you like.