1.   Drain well in a colander and divide them among individual bowls or put them in a large soup tureen.

2.   Drain again, and divide noodles among six large soup bowls.

3.   For best flavor results, use a large soup kettle or stockpot with a nonreactive lining.

4.   Heat the oil in a large heavy soup pot.

5.   Heat the oil in a large soup pot over medium head.

6.   Heat olive oil in a large soup pot over medium heat.

7.   In a large soup kettle or Dutch oven, heat oil until hot.

8.   In a large flameproof casserole or large soup pot, heat oil over medium heat.

9.   In a large soup or stock pot, heat oil over medium heat until hot.

10.   In a large soup pot over medium high heat warm the oil.