• prep: 0 hr
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servings:

Chinese black (Chinkiang) vinegar and Sriracha hot sauce may be used to season each bowl to taste.  If you can't find the Kikkoman Memmi noodle soup base, substitute 2 tablespoons soy sauce, 2 teaspoons Chinese black (Chinkiang) or rice vinegar, 1 teaspoon sugar, and 1/2 teaspoon Asian fish sauce.

• 1 none quart chicken broth
• 6 none to 7 ounces Chinese rice stick noodles (mai fun), rinsed
• 1/4 cup plus 1 teaspoon vegetable oil
• 1 none large egg, beaten to blend
• 1/2 none boned, skinned chicken breast (4 oz.), cut into very thin matchsticks (2 in. long)
• 2 tablespoons Japanese noodle soup base, such as Kikkoman Memmi (see notes)
• 1 tablespoon Chinese rice cooking wine, such as Shaohsing
• 2 cups carrot matchsticks (2 in. long)
• 2 cups thinly sliced fresh shiitake mushroom caps
• 5 cups finely shredded green cabbage (10 oz.)
• none Salt

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