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2 (14.5-ounce) cans reduced sodium chicken broth

1/4 cup reduced sodium soy sauce

1 teaspoon chopped garlic

1/4-inch piece peeled fresh ginger, finely chopped

1/2 pound noodles reserved from the Hibachi Steak recipe

2 cups reserved steak and vegetables from Hibachi Steak recipe

1 scallion, sliced