1.   Cut into strips and drop into boiling broth with the almost-cooked chicken.

2.   Drop mixture a tablespoon at a time into boiling broth.

3.   I like purslane in soup, too, because it is such a hardy green that it retains its texture even after it has been subjected to boiling broth.

4.   Return chicken to boiling broth.

5.   The boiling broth will cook the beef.

6.   Top the noodles with a few pieces of sliced beef and ladle the boiling broth directly over the meat in each bowl.