Noodle soup comfort

Noodle soup is one of my all-time favorite comfort foods for the winter. My favorite noodle soup shop is this little Japanese place right across the street from my office. Unfortunately, it gets really crowded really fast during prime eating times! So sometimes, I'll have to get my noodle soup fix at home.

Serves 2

Ingredients:
2 servings of asian noodles (see note below)
3 to 4 cups vegetable broth
2 eggs
1 bunch scallions, chopped fine
3 cloves garlic, minced
1 tomato, diced
4 to 5 cabbage leaves torn into big pieces
1 salt egg, chopped (optional)
1/4 cup of reconstituted TVP (optional)
salt and pepper to taste

Note: The noodles I use are flat and thick. In a pinch, you can use italian pasta noodles, but the texture won't be the same. I measure servings by making a circle with my thumb and index finger, overlapping them up to the first knuckle.

Directions:
Begin boiling the vegetable broth in a pot big enough to cook the noodles in. Toss in the scallions, garlic, tomatoes and cabbage leaves into the pot. Beat the eggs and add the salt egg and/or TVP. If you are not using a salt egg, add salt to your eggs. Make a patty in a separate pan with the eggs. Tear up the patty into large pieces. Once the water is boiling in the pot, add the noodles. Add water and soy sauce or salt as necessary. Cook until noodles are soft. Serve with the egg patty on top.

If you don't have lots of broth to cook the noodles in, you can try the method below instead:

Boil a pot of water and add noodles. Beat the eggs and add salt egg and/or TVP. If not using a salt egg, add salt. In a wok or deep pan, Add scallions and garlic to the pan, then make an egg patty with the eggs. Tear up the patty into large pieces. Add the broth, tomatoes and cabbage leaves and cook until cabbages are tender and noodles are soft. Serve noodles in a bowl with broth mixture poured over it.