Smoked Brisket & Bok Choy Noodle Soup

Combine 1 cup broth, tamari (or soy sauce), oyster sauce, brown sugar and one of the halved pieces of ginger in a large skillet. Bring to a boil. Adjust heat to maintain a simmer and cook, uncovered, until reduced by two-thirds, about 10 minutes. Discard the ginger. Add brisket and stir to coat. Remove from heat and cover to keep warm.

Combine the remaining 7 cups broth, shiitake stems, cilantro stems and half the cilantro leaves, garlic, fish sauce, pepper and the remaining halved piece of ginger in a large pot. Bring to a boil over high heat. Reduce heat to maintain a lively simmer and cook for 20 minutes. Using a slotted spoon, remove and discard the solids from the broth. Return the broth to a boil and add shiitake caps and scallion whites; cook until tender, about 7 minutes.

Meanwhile, bring a large saucepan of water to a boil. Add bok choy and cook until tender-crisp, about 2 minutes. Using a slotted spoon or tongs, transfer to a bowl of ice water to stop the cooking, then transfer to a clean kitchen towel. Add noodles to the boiling water and cook until just tender, about 5 minutes. Drain and rinse with cold water. Quarter each bok choy.

Ladle the broth into bowls and add bok choy, noodles, brisket, scallion greens, julienned ginger, sesame oil and the remaining cilantro leaves to each.