Oriental Chicken Noodle Soup - cooking recipe

Ingredients

5 c. water
2 c. chicken, cooked and diced
2 bunches bok choy, cut into 1/4 inch slices (find in produce section near lettuce)
2 carrots, sliced/chopped (frozen, or if you use fresh, microwave to soften)
1/2 c. green peas (canned or frozen)
1 tsp. sesame oil
1 Tbsp. soy sauce
1/4 tsp. ground ginger
1/2 tsp. garlic
1/2 tsp. chili powder
1 chicken bouillon cube
1 egg
1 pkg. chicken-flavor Ramen noodles

Preparation

Heat water to boiling in a 3 qt. saucepan.
Reduce heat to medium-low.
Stir in everything except egg and Ramen noodles (including bouillon and seasoning packet from Ramen noodles). Stir, wait a few minutes for vegetables to heat up.
Crack egg and drop yolk and white into soup while stirring constantly.
Break up Ramen noodles and add to soup.
Cook 3 minutes, stirring occasionally, or until noodles are softened.
Serve immediately. (Does not keep well overnight since noodles thicken.)