Do this
Heat the wok until it smokes lightly. Fry the meat, then the vegetables, for 1 to 2 minutes. Pour in hot broth and let it bubble for 1 minute.
Why it works
High heat browns the surface and builds a roasted smell. Hot broth dissolves the brown bits on the metal. Fat breaks into small drops and gives the soup body.
When to skip it
Skip it for clear soups. The fat and brown bits make the soup cloudy.
