Asian style chicken broth with vegies & noodles

Here is one of my favourite dishes. 
I soak some rice vermicelli in boiled water in a large bowl for about 4-5 mins until soft. I drain and set aside in a serving bowl. You can try using any noodles you like.
In a saucepan, I heat up about 2 cups of chicken stock (see how I make a basic chicken stock used for my pumpkin soup ) until boiling, then throw in some seasonal vegies - I used broccoli, brussel sprouts (yep, please rediscover this wonderful vegetable), and in the last minute, some fresh shittake mushrooms. Don't overcook the vegs as you will just ruin them and they should maintain their bright green colour. These vegs only need 3-4 mins max. Once cooked, I lift out the vegs using a slotted ladle and place on the serving bowl with noodles. I turn the heat down to low and crack an egg and poach for 4 minutes before lifting onto the bowl. I bring the broth back to the boil before turning off the heat and pour over my bowl! Eat up - yummy! Perfect for a winter dinner.