I thought this soup ended up tasting really good and it was very easy to make. I doubled the recipe and made a few changes. I used 3 cans of vegetable broth and 2 packages of ramen noodles (omitting the seasoning packets). I couldn't find chili oil, but I did find a chili sesame oil blend, so I used 1 tsp. of that. I used ginger paste instead of minced ginger. I didn't use any green onions, but I did use sliced mushrooms and a frozen stir fry mix with sugar snap peas, green beans, red peppers, celery, broccoli, onions, and water chestnuts. I also used dehydrated garlic slices while the broth and noodles were boiling, and added some more when I added the veggies. I put some Sriracha chili sauce on the table so everyone could add as much as they wanted to their individual bowls. The flavor was good without the hot sauce, but I thought it added a nice heat to the soup!