Crush the garlic cloves in a mortar and cut ginger into large pieces keep the skin as much of the flavor is there. Fry in a deep saucepan until lightly browned. Pour in the vegetable broth and soy sauce and cook without a lid over medium heat for at least 1 hour. When it boils you remove the ginger and garlic.
When the broth is ready, fry the green kale and wax beans in a frying pan with oil and salt until they get a nice color. Finely chop the white cabbage and red onion. Fry or boil the egg.
Pour noodles into the broth and cook until done.
Pour into bowls and pour over the kale, cabbage, beans, egg and garnish with chiliflakes and red onions.