Janchi Guksu (Korean Noodle Soup)

Steps

1. In a pot, combine water and the anchovy-kelp dashi packet. Bring to a boil, then reduce heat and simmer for 10 minutes.
2. Remove the dashi packet and season the broth with 1 tbsp fish sauce and salt to taste. Keep warm.
3. Boil somyeon noodles in a large pot of water according to package instructions, adding a splash of cold water once or twice to keep them chewy.
4. Drain the noodles and rinse under cold water to stop cooking and remove excess starch. Set aside.
5. Bring a small pot of water to a boil and blanch the mung bean sprouts for 5 seconds, then rinse immediately in cold water and drain well.
6. Toss the blanched sprouts with chives, soy sauce, remaining 1 tbsp fish sauce, chili flakes, and sugar.
7. Cut the fried tofu into strips or bite-sized pieces. Prepare egg strips, kimchi, or other toppings as desired.
8. Divide the cooked noodles among serving bowls.
9. Top with the seasoned bean sprout mixture and tofu, then add crumbled seaweed and sesame seeds.
10. Gently ladle hot broth around the noodles, just enough to immerse them, and serve immediately.