Heat the oil in a small frying pan and add chopped garlic. Cook on medium heat until garlic is golden. Set aside.

In a food processor, place the chicken chunks, salt, white pepper, and corn starch. Process until no large chunks are found. Set aside. (If you prefer, you can prepare this ahead of time).

In a large pot, bring chicken broth to a boil.

Add salt or chicken bouillon, if using.

Turn heat down to medium and add sliced Chinese mushrooms.

Using a small ice cream scoop or a teaspoon, spoon processed chicken to create small meatballs about ¾"/2cm diameter. Drop into the soup and gently boil until meatballs are cooked - about 15 minutes.

When ready to eat, in a smaller pot, bring water to a boil.

Add noodles to boiling water, cook till soft - about 2-3 minutes. Do not overcook or noodles will be too soft.

Drain noodles using a strainer and immediately dip noodles into cold water. You can also run them under cold water.

Put the desired amount of noodles into a bowl (3 bundles should serve about 4 bowls). Ladle broth into the bowl with the desired amount of meatballs and mushrooms.

Add one hard-boiled egg to each bowl.

Garnish with green onions and the prepared garlic oil combo from step 1. Serve immediately.