There are nice things to add to soups, and it's a great way to use up the ends of packages of pasta that are too small in quantity to use for dinner...but if you keep on hand your favorite noodles on hand such as ramen - packs of soft rice noodles are amazing - you can give yourself a midday treat. Also great to add are the ends of jars of interesting spices, such as curries, chili paste, and jars of black bean paste, hoisin, kimchi, for example. And you need some broth paste or cubes, preferably without monosodium glutamate - good advice which I rarely follow personally.
This particular buddae-jjigae I concocted from a leftover pasta dish with kale & spicy pork sausage I served the night before, to which I added 2 cups chicken broth, a teaspoon korean chili paste, and an egg.
I let it simmer for half an hour or so while I conducted the morning's business before I added the egg which poached nicely in the broth - and I left the yolk a bit runny. I always like to eat soup with chopsticks and a spoon which adds to the novelty and makes it seems like you are eating something really interesting which, in this case, I was!
Once again, not exactly a recipe...but you can use your own taste buds to adjust the seasoning to your liking, I believe.
When baking, follow directions. When cooking, go by your own taste. ~Laiko Bahrs