I love noodle soup and doling out bowl after bowl of it, but I have noticed that ingredients are not evenly distributed between bowls. However I have noticed that the bowls, even when filled to the same level, contain different quantities of solid ingredients, potentially very different quantities of noodles, solid ingredients, garnish and liquid! With long noodles this is exacerbated by the tendency of the noodles to come out together and it is particularly difficult to ensure that subsequent servings have similar distribution to initial ones. As this issue is visible to the naked eye I imagine that only the tip of the iceberg is being observed and there is much more unobserved unevenness. How can I effectively dispense roughly even compositions of home served noodle soup with solid ingredients into multiple bowls a) served at the same time or b) in sequence? Things I have tried:  Google searches for fair serving noodle soup - nothing relevant found Cut or break the noodles into much smaller pieces - this reduces the clumping issue for noodles and puts them in the same class as other solid ingredients but sometimes one wants long noodles Zig-zag over the bowls adding a little bit at a time - this is time consuming and particularly susceptible to clumping effects  
Maybe take a cue from Ramen and prepare the broth and the add-ins separately.  Evenly distribute the add-ins in bowl, then top with broth and garnish. 