1 lb. broccoli
1/4 c. diced ham
2 oz. cellophane noodles/bean threads
2 x 1/8 inch thick quarter size ginger slice
3 1/2 c. soup stock
3/4 tsp. salt or diluted chicken broth
2 tbsp. cooking oil
1/4 tsp. MSG
Ginger slice from ginger root

Soak cellophane noodles in warm water for 10 minutes until soft. Rinse and drain. With scissors cut in 6-8 inch long sections.

Cut broccoli into 1/2 inch long strips. Heat in large saucepan or Wok on high heat until hot. Add 2 tbsp. oil, swirl and heat for 15 seconds. Add ginger slices and broccoli. Stir and cook until broccoli is bright green. Add MSG, add ham and stock, bring to a boil. Cook low until tender about 3 minutes. Add noodles and bring to a boil. Simmer 2 minute and serve.