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1
To make the broth, combine the chicken stock and Shoyu Base in a pot and place over high heat.
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2
Bring just to a boil, then decrease the heat to low and cover to keep warm.
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3
Place another large pot of water over high heat and bring to a boil.
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4
To make the glaze, pour 1 cup of the shoyu broth into a small pot over high heat, and bring it to a boil.
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5
In a small bowl, whisk together the cornstarch and water and stir it into the boiling broth.
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6
Decrease the heat to medium and simmer for 5 minutes, then decrease the heat to low and cover to keep warm.
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7
To prepare the omelets, beat the eggs in a large bowl.
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8
Mix in the crab, garlic chives, green peas, water chestnuts, soy sauce, and 1/2 cup of the shoyu broth, and season with the salt and pepper.
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9
Place a 9-inch nonstick saute pan over high heat and add 1 tablespoon of the vegetable oil.
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10
Once the oil is hot, pour in one-fourth of the egg mixture.
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11
Cook for 2 to 3 minutes over high heat, lightly stirring the center of the omelet with a large spoon, until most of the liquid has solidified.
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12
Reduce the heat to low and cook for 1 minute longer, then place a plate over the top of the pan, and flip the pan over in one fluid motion to invert the omelet onto the plate.
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13
Gently slide the omelet back into the pan with the cooked side up.
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14
Cook for 1 minute longer over low heat, then slide the omelet from the pan onto a plate.
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15
The omelet should be thick and golden brown on one side.
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16
Repeat with the remaining oil and egg mixture to make 3 more omelets.
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17
Cook the noodles in the boiling water, following package instructions.
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18
Drain well and divide among 4 bowls.
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19
Top each with an omelet, 1 1/4 cups shoyu broth, and 1/4 cup shoyu glaze.
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20
Serve hot.
