Scald the glass noodles with boiling water, let stand for a few minutes, drain through a kitchen sieve and cut into small pieces with kitchen scissors. Clean / brush the mushrooms, cut off the stems, halve the mushrooms and cut into slices. Laugh clean, wash and cut into rings. Cut the Chinese cabbage into strips. Peel the carrot with the peeler, first cut into 3 pieces, then into slices and finally into strips. Clean and wash the spring onions and cut into rings. Pour the chicken stock from the glass into the wok, cut the chicken into small pieces and add to the wok. Fill up to 1000 ml with hot water, add the vegetables (mushroom quarters, salmon rings, strips of Chinese cabbage, carrot strips and spring onion rings) and let everything simmer / cook with the lid on for about 10 minutes. With plum sauce (2 tbsp), light soy sauce (2 tbsp), sweet soy sauce (2 tbsp), coarse sea salt from the mill (4 big pinches), colored pepper from the mill (4 big pinches), chili oil (½ teaspoon) and glutamate (1 teaspoon / alternatively 1 teaspoon instant chicken broth). Finally fold in the glass noodles, heat them up and serve the soup in soup bowls, sprinkled with chives.