Jamie Stolper
This is a simple soup that everyone loves.  It is easy to make if you have the chicken stock ready – I make it for my family using the leftover soup from Shabbat dinner.  You can use any vegetables you like – try bell peppers, baby corn, water chestnuts, or various types of Chinese mushrooms.  The vegetables stay crunchy and fresh-tasting as they are not cooked or boiled in the soup and, because they are divided among each soup bowl, you can give each person (child!) exactly the vegetables they like.  This recipe is for a crowd and makes 12 large bowls of soup – for smaller servings, use 12 cups of stock and reduce the seasonings accordingly. 
16 cups Chicken Stock
4 tablespoons soy sauce (light or dark)
Salt to taste
2 teaspoons toasted sesame oil
6 ounces thin egg noodles
6 fresh mushroom caps, sliced thinly
1 stalk celery, cut into julienne strips 1-inch long
1 carrot, cut into julienne strips 1-inch long
18 peapods, sliced into thin strips
1 or 2 leaves bok choy, slicked thinly
2 whole scallions, very thinly sliced
Boil the egg noodles, drain, and set aside.  Prepare all the vegetables and place each in a separate small bowl.  Heat the chicken soup to just below boiling.  Remove from the heat and stir in the soy sauce and sesame oil.  Add salt to taste.

In each soup bowl, place a tablespoon or two of noodles and a portion of each vegetable, except for the scallions.  Ladle the hot soup into the bowls.  Sprinkle the sliced scallions on top and serve immediately.