Directions

To Cook

1. Put the water, radish, onions, green onion roots, anchovies, and kelp in a large pot, cover, and cook over medium-high heat for 30 mins.
2. Turn down the heat to low and boil another 20 mins.
3. Turn off the heat and strain. You will get about 8 cups of soup. Stir in the salt and pepper.
4. Beat 2 eggs in a bowl, once mixed well, pour in a hot non-stick pan, cook one side for 1 min and flip over continue to cook for another minute, once done, remove from pan, let it cool down, and cut the egg in thin strips.
5. In another pot, bring water to boil, add the noodles cover and cook over medium heat for 5 mins or follow the instructions on noodle pack.
6. Test the noodle and make sure it is not hard.
7. Strain and rinse the noodles under cold water a couple of times. Divide the noodles into 2 portions and put each portion into a serving bowl.
8. Pour in the anchovy soup, top the noodles with zucchini, carrots, egg, seaweed and spring onions.