Easy Chicken Kimchi Soup

This recipe serves one. I like to make this recipe when my Korean neighbor gives me some of her homemade kimchi. Most of the ingredients are easy to find. I call this recipe a lazy, easy meal.

Ingredients:
2 oz. chicken breast thinly sliced
2 to 3 oz. kimchi, diced
1/4 cup sliced white onion
1 cup bean sprouts
1 cup Korean cabbage, chopped
2 button mushrooms, sliced
2 green onions, root trimmed and diced
1 jalapeno sliced
1 egg
1 1/2 cups chicken broth, kelp broth, or water
1 tsp sesame oil
Korean spicy sauce ingredients:
1 garlic clove, minced
1/4 tsp Korean hot chili paste or powder
1/4 tsp Korean chili flakes
1 tsp soy sauce
1/8 tsp salt
1 tbs chicken broth

Directions:
Combine the Korean sauce ingredients and set aside.
In a single pot, add the broth and the combined Korean sauce ingredients, chicken, and kimchi. Bring to boil.

 Let cook for 5 minutes and add the rest of the ingredients except the bean sprouts. Skim any foam that appears with a spoon. Stir often. Add sesame oil, scallions, and bean sprouts.

Gently break the egg into boiling stew. Turn off the heat and serve with rice, Ramen noodles, rice noodles, Korean clear noodles or whichever noodles that your taste desires.