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ORIENTAL SOUP 
1/4 c. soy sauce
1 qt. chicken broth
1 c. thin sliced chicken, beef, or pork
1 c. thin sliced leeks or green onions
1 sm. head cabbage, cut in wedges
1 c. additional vegetables, such as peas, thin sliced carrots, or any Oriental favorite
1 1/2 c. broken Oriental rice noodles (Ramen noodles)
1 egg, whisked
Oriental hot chili oil or chili sauce

Heat broth and soy sauce. Prepare vegetables and set aside until 5 minutes before serving.

In skillet, stir fry meat and add to broth. When ready to eat, bring broth to a boil and add vegetables. As it returns to a boil, add noodles. Again when it returns to a boil, whisk in egg. Soup should then be ready to serve with the vegetables tender-crisp, noodles just barely tender and egg set up. Season with hot chili seasoning to taste.

(Since this is pretty hot seasoning, I let people season by the bowl rather than season the entire kettle.) DO NOT OVER COOK, as there is nothing worse than soggy cabbage soup!

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