I know we have a few Asian girls on the forum and I'm hoping they post their noodle soups! This one is from the WSJ. I will post the full article after this post. Interesting read! BETTER INSTANT NOODLES Making ramen noodles and soup from scratch is so time-consuming that even in Japan, only fanatics try it. Most people use packaged instant noodles at home. Mr. Orkin has some suggestions on how to better enjoy packaged noodles from your neighborhood store. This recipe is for a single serving. --Yuka Hayashi 1 bag of instant dried ramen noodles Chicken stock (substitute for water and use the same amount as suggested in the package directions) 1 egg Cooked meat or seafood (roasted chicken or pork, or cooked shrimp) A handful of fresh bean sprouts 2 tablespoons or more soy milk 1 teaspoon sesame oil 1 teaspoon chili oil (optional) A sprinkle of roasted sesame seeds (optional) Pickled bamboo shoots (optional) Boil the egg for 6 minutes and 10 seconds. Cool and peel. Split it in half with a piece of string. It will be runny in the center. Cook bean sprouts in boiling water for 30 seconds. Heat chicken stock until it's very hot. Mix in soy milk, sesame oil, chili oil and the content of the flavor packet that comes with the noodles. Pour into a warmed bowl. Cook noodles according to the package instructions and add to the soup. Arrange the egg, bean sprouts, meat or seafood and bamboo shoots on top. Sprinkle with sesame seeds. Be creative with toppings. Use a combination of any of the items mentioned above, or others such as scallions and watercress. If you live near a Chinese or Japanese grocery, get fresh egg noodles and substitute for dry noodles.