How to cook ramen noodles

Boil 6 to 8 cups broth (2 cups per person) and keep hot on stove

Beat 2 eggs and while stirring, slowly add to broth until eggs look like ribbons

If desired, add cubed tofu

If desired, add diced chicken. You can cut it up smaller if you like

Slice the napa cabbage into thin ribbons across the top. Cut out the core and discard the core

Add the onions, garlic, ginger, and cabbage and sauté in vegetable oil until soft (2 or 3 minutes)

Add the mixed vegetables to the onion and cabbage mixture. Sauté two minutes more until veggies are hot.

Slice the scallions using all parts but the very tip- don't forget to wash the veggies! Set the scallions aside for the top of the soup

Add the cooked spaghetti to the cups, top with sautéed veggies and scallions

Add raw bean sprouts to the top of the cup, leaving room for broth.

Re-season the broth by adding soy sauce and a drizzle of sesame oil. Check for salt and pepper. You can add more garlic, too

Finish the soup by adding the egg drop broth and chicken. I do have vegetable broth for vegetarians! Enjoy!