Boil six ounces of fine Chinese egg noodles in one quart of good chicken broth for four minutes. Divide broth and noodles between four bowls. Garnish with:

Cooked shrimp
Egg, hard-boiled and sliced
Roast pork slivers, OR cooked chicken cubes
Parsley, chopped
Green onion, chopped

For each person, serve on the side a tiny bowl of soy sauce with a few shakes of dried red peppers.