Janchi-guksu (Korean Feast Noodles)

In a small bowl, combine chopped green onion, red pepper powder, sugar, soy sauce, fish sauce, minced garlic, sesame oil, and sesame seeds. Mix well.

Pour water into a pot and bring to a boil. While waiting, thinly slice the onion, carrot, zucchini, and shiitake mushrooms.

Once the water is boiling, add the anchovy-daggertooth pike broth tablets, soup soy sauce, and tuna sauce.

Add all the sliced vegetables to the boiling broth and cook until they are tender.

Gently pour the beaten eggs into the pot in a circular motion. Let them cook without stirring to keep the broth clear.

In a separate pot, cook the somen noodles according to the package instructions. Rinse under cold water to remove starch and drain well.

Place a serving of cooked noodles into a bowl.

Ladle the hot broth with vegetables and egg over the noodles.

Top with the prepared sauce to taste and serve immediately.