Wash the soup meat in cold water and pat dry with kitchen paper. Peel and roughly cut the garlic cloves and ginger. Add water (4 liters) with salt (2 teaspoons), bay leaves (2 pieces), cloves (2 pieces), ginger pieces, garlic clove pieces and onions (2 pieces unpeeled!) And heat the water. Add the soup meat and cook with the lid on for about 1.5 hours. In the meantime, prepare the vegetables and the egg custard. Peel the carrots with the peeler, scrape with the vegetable blossom scraper / peeler 2 in 1 decorating blade and cut into decorative carrot blossom slices (approx. 4 - 5 mm thick) with the knife. Clean the celery, first cut into slices and then into small diamonds. Clean and wash the leek, halve lengthways and cut into strips. Pluck the parsley and whisk with eggs (2 pieces), milk (4 tablespoons), salt (½ teaspoon), place in a freezer bag and hang in a saucepan with simmering water. When the egg mixture is solidified, remove the bag and dice the crushed egg. After about 1.5 hours, remove the meat and onions, garlic cloves, ginger cubes and spices from the soup with a ladle. Dice the meat and add to the soup with the prepared vegetables. Separate the two onions from the skin, cut them up and add them to the soup. Let the soup simmer / cook for another 30 minutes and season with salt (2 teaspoons) and beef broth (2 teaspoons) to taste. Cook the pasta in salted water (1 teaspoon of salt) according to the instructions on the package and drain. Serve the soup hot garnished with parsley. Serve the noodles separately.