Add the Defory Seafood Broth Pack and add water to make broth. When I make broth, I boil it gently over medium heat to make it thick. It can also make broth over high heat in a short time depending on the individual's method. The rich broth was made with the subtle scent of depot. The thick broth is coming out of the pack. If you don't throw away the pack again and put it in the freezer and use it to cook ramen, you will be able to eat more delicious ramen!!!

It's the completed Defory Seafood Soup. Keep boiling the broth. Please take off the pack again.

I'm going to put the gas obushi in here. Add tsuyu and cheongju for the liver. You can sift out the gas obushi later. Then it'll be a clear soup. I just like the smell and taste of gaseous obushi, so I just put it in and kept boiling it.

Add green onions and minced garlic to the udon broth. If we're going to cook it in Japanese style, we won't put minced garlic or green onions in the soup. But it is transformed into a Korean style and adds garlic scent to the soup.

Fry frozen ojingling and shrimp tempura in frying oil and fry them. It's kind of over-cooked. I had so much work to do that I left it and it turned brown

Add a lot of fried tofu to the well-boiled udon broth. Add the green onions and pepper. It's almost the last step.

Now, put in Sanuki udon noodles. Don't try to solve it with chopsticks because it'll just unravel on its own. Then the noodles can be boiled.

If the noodles are cooked, put the crown daisy on top. Now turn off the light. Because the residual heat can ripen the crown daisy.

I'm done with the toppings. Place the fried shrimp on top of the crown daisy, half submerged, and half on top. And put fried squid rings on top. Lastly, cut the half-cooked egg in half and put it on the top of the flower dragon.

Add a lot of fried tofu to the udon broth made with Deepori seafood broth and Gasobushi, boil it with Sanuki udon noodles, and fry crown daisy, fried shrimp, squid ring, and soft-boiled eggs as toppings.