A Spicy Korean Noodle Soup - cooking recipe

Ingredients

1 cup chopped cabbage or 1 cup kale
2 tablespoons soy sauce
1 teaspoon chopped garlic
1 teaspoon sesame oil (I recommend Kadoya brand, or Orchid brand)
2 tablespoons chili pepper flakes (Kochukaru) or 2 tablespoons cayenne powder (Kochukaru)
4 cups chicken stock (my favorite, but use what you want)
1/2 a scallion, chopped (optional)
3 dried japanese chilies (optional)
1 tablespoon sweet chili sauce (I prefer Maggi Sweet Chili Sauce, or Kochujang)
2 eggs, Beaten
8 ounces maifun noodles (or any rice noodle you please)
6 ounces meat (beef, chicken, pork, or shrimp. Great for leftovers!)

Preparation

Begin boiling noodles (or if you prefer, finish boiling these first).
Place chopped cabbage/kale into a stock pot and saute with soy sauce, garlic, sesame oil and chili pepper flakes until your cabbage is clear or kale has wilted.
Immediately add the chicken soup stock and bring to boil.
Reduce heat and add in sweet chili sauce to taste. (If you want a big kick (or you're mad at someone, add the Japanes Chilis).
Add in chicken or beef. DO NOT ADD Shrimp or Tofu at this step.
Bring back to a simmer.
Beat Egg, then stream into soup.
After 15 minutes add in noodls.
Finally, add tofu or shrimp.
Top with Scallions and Salt and Pepper as desire.