1 1/2 cups chicken broth
1 cup water
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried onion
1 teaspoon dried marjoram
1 teaspoon dried sage
3 cups milk
2 eggs
1 tablespoon vegetable oil
1/4 teaspoon salt
1 cup cooked rice
1 (12 ounce) package instant Chinese food package noodle rice
1/2 cup finely chopped green onions
In a medium saucepan, combine chicken broth, water, salt, garlic powder, onion, marjoram, sage, rice and milk. Cook over medium heat for 1/2 hour, stirring occasionally.
Remove from heat, cover, and whisk chicken mixture into yolks of a blender or food processor. Pour 1/4 cup chicken broth mixture into a pastry bag fitted with a pastry tip. Dissolve oil in 3/4 cup chicken broth mixture. Mix together 1/4 cup chicken broth mixture with eggs, reserving 3/4 cup broth mixture. Cover, and chill for at least 1 hour, stirring occasionally.
Preheat oven to 350 degrees F (175 degrees C).
Break instant noodles into small pieces. Throw eggs into noodle mixture with soup, vegetable oil and 1/4 teaspoon salt. Stir continuously to get the eggs mixed into the mixture. Pour over cooked pasta or bread. Press 4 egg whites into each egg yolk. Sprinkle with 1 tablespoon soy sauce.