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1. Choose a pan for later use, shred the onion, spread the bottom of the pan evenly (just one layer, don't need too much), cut a few slices of ginger, and place them evenly on the bottom of the pan.
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2. Place the ingredients in the pot one by one (the ingredients can be selected according to your preferences)
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3. Prepare the Korean hot sauce, chop the fresh chilies, and chop the garlic.
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4. Scoop three spoons of Korean hot sauce in the middle of the pot, then sprinkle the minced chili and garlic on the sauce (the greens and instant noodles will be put in the pot later)
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5. Turn on the fire, pour hot water (the broth is better) in the pot, and the water is just barely covered with the ingredients. Cover the pot and turn the water to medium heat for 15 minutes.
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6. Put the green vegetables in the pot, put the instant noodles in the middle of the pot, sprinkle the instant noodle seasoning evenly in the pot, put the cheese strips (cheese slices and strips can be used) evenly in the pot, and sprinkle the green onions and chilies in the pot. Cover the pot, and the instant noodles will be cooked (about 5-10 minutes).
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Tips:Onions, Korean hot sauce, and cheese are essential, otherwise the taste will fade a lot
