Instructions

1. 1

   Cut mung bean jelly into thick strips and rinse briefly in cold water.

2. 2

   Thinly slice beef, boil in water, and skim off foam.

3. 3

   Season broth with soup soy sauce and garlic.

4. 4

   Add jelly and simmer only 3 minutes to keep texture.

5. 5

   Drizzle in beaten egg and add green onion.

6. 6

   Serve in bowls and top with seaweed flakes.

Tips

Nutrition (per serving)