Korean Hangover Soup

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.