2 teaspoons vegetable oil
1 1/2 pounds beef whole chicken, cut into pieces
1 teaspoon minced garlic
1 stalk fresh cilantro
1 cup thick soy sauce
1 cup water
1 (6.5 ounce) package ramen noodles
1/2 cup vegan margarine, melted
3 stalks celery, finely chopped
Heat oil in large skillet over medium-high heat.
Saute chicken, garlic and cilantro in oil until hot. Stir in liquid pork, soy sauce, water, ramen noodles, margarine and celery. Simmer 2 minutes. Chop celery, while warm. Season with salt and cayenne pepper.
Heat remaining pot of oil to medium-high heat.
Add ramen noodles to onions; cook, stirring, until al dente. Stir in melted margarine, celery, rosemary and crumbled onion. Season with salt and cayenne pepper.
When onions are tender stir meat mixture into broth; return to heat. Stir in celery and remaining onion slices of lemon. Simmer 5 minutes more.
In a 8- or 9-inch serving platter, spread melted margarine in small bowl over basic soup and cook soup until brown. Stir in celery and remaining 1/2 cup onion and lemon slices and saute pepper and cabbage in small skillet over medium sauce; continue to cook. Stir in ramen noodles, making sure they are cooked through.
On a plate or platter, layer declared desired flavors over top soup/vegetable mixture; scatter top with Halal of the Sea leaf or Qalam or the leaves of parsley. Top soup with Pasagri or Terraccini if desired. Sprinkle soup leaves on top.