• In a large pot over medium heat, heat oil. Add onions, garlic, and ginger and cook until softened.
• Add chicken and cook, stirring regularly, until lightly browned and juices run clear.
• Add celery and cook, stirring regularly, for about 1 to 2 minutes or until softened.
• Add fish sauce and cook for about 1 to 2 minutes.
• Add chicken broth and bring to a boil, skimming any scum that floats on top. Lower heat, cover, and continue to cook until chicken is cooked through.
• In a bowl, combine about ½ cup of the hot broth and atsuete powder. Stir until atsuete is dissolved. Add atsuete water to pot.
• Add carrots and cook for about 1 to 2 minutes or until half-done. Season with salt and pepper to taste.
• Add sotanghon noodles and push down into broth to soften, stirring gently to separate.
• When noodles have slightly softened, add cabbage and cook for another 2 to 3 minutes or until noodles are cooked and vegetables are tender yet crisp.
• Ladle soup into bowls and top with boiled eggs, fried garlic bits and green onions. Serve hot.

For the Fried Garlic Bits

• In a small pan over low heat, heat oil. Add garlic and cook, stirring occasionally, for about 10 to 15 minutes or until golden brown.
• With a slotted spoon, remove from pan and drain on paper towels. Garlic will crisp as it cools.