Chinese Style Fish Noodle Soup

1 Combine the fish with cornstarch, soy sauce, Shaoxing wine, sesame oil, salt, and white pepper. Let it rest for about ten to fifteen minutes.
2 Boil noodles according to the package instructions. Drain and set aside.
3 Heat oil in a pot over medium heat. Add ginger and the white parts of the green onions. Sauté for about one minute until fragrant.
4 Stir in shiitake mushrooms and carrots. Cook for two to three minutes until they begin to soften.
5 Pour in chicken stock and water. Bring to a gentle boil, then reduce to a simmer.
6 Gently add tofu, baby broccoli and fish. Simmer for another three to four minutes until the broccoli is bright green and tender, and fish is opaque and flakes easily.
8 Stir in sesame oil and taste the broth. Adjust seasoning with salt, soy sauce, or a splash of vinegar. Divide noodles into bowls, ladle soup over, and top with green onion and chili oil if desired.