Korean Hangover Soup

Ingredients

• 4 cups beef broth
• 2 tbsp dried seaweed (wakame or nori)
• 4 oz thin wheat noodles
• 2 large eggs
• 1 medium carrot
• 3 stalks green onions

Instructions

1. 1

   In a large pot, bring the 4 cups beef broth to a boil over high heat. Add the 2 tbsp dried seaweed and 4 oz noodles, then reduce heat to medium and simmer until noodles are tender, about 5 minutes.

2. 2

   While the soup simmers, beat the 2 eggs in a small bowl. Julienne the 1 carrot into thin strips and slice the 3 green onions into 1-inch pieces.

3. 3

   Slowly drizzle the beaten eggs into the simmering soup in a thin stream, stirring gently to create ribbons. Cook for 1 minute until eggs are just set.

4. 4

   Stir in the carrot strips and most of the green onions, reserving a few for garnish. Cook for 2 minutes until carrots are slightly tender but still crisp.

5. 5

   Ladle the soup into bowls and top with the remaining green onions and a sprinkle of black sesame seeds if you have them. Serve hot.

Tools you’ll need

• large pot
• small bowl
• knife
• cutting board
• ladle

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