This is a really tasty, warming and substantial soup which works well as an alternative to chicken noodle soup. It's suitable for vegetarians and vegans. Can be halved or doubled to make as much as you need, and quantities can be tweaked without much detriment to the flavour. You can get eggless noodles in most Asian specialty supermarkets.
Instead of the premixed bag of vegetables, you could use: 1 handful of chinese leaf, cut into ribbons 1 handful of pak choi 1 carrot, finely diced 150g bamboo shoots