Heat oil in a hot pan, sauté ginger slices till golden brown. Add dried shrimp, chicken broth, and remaining half-cup water. Stir in Lee Kum Kee Abalone Sauce and salt, and boil gently over low heat for about 10 minutes. Strain out the ginger slices and dried shrimp, then combine soup with noodles and broccoli. Garnish with fried egg. Serve hot.