Please prepare enough ingredients
I'll make it in the order of stock, boiling noodles, and preparing ingredients.

Let's boil the broth first.
* I like to use dried pollack broth, pour water into a pot, add a pinch of dried pollack (or a piece of dried pollack or a 5cm body), 1/5 onions, and a handful of mushrooms, and when it boils up, boil it over low heat until it is reduced by half.
*If you don't have Hwangtae broth, you can use anchovy stock, kelp stock, or katsuo stock, and you can replace it with tsuyu or soup market soup, which is used to make udon soup.

I cook noodles, too
Put noodles in boiling water and pour cold water into a ladle when the water boils up to make it chewy. BARUK-Repeat cold water for a couple of times to boil the noodles properly. Rinse in cold water and drain.

I'll prepare the ingredients
Slice the onions thinly
Cut chives and mushrooms into 3-4cm pieces.
Fish cakes are cut to your liking, but the texture was better when they were a little big. (Just eat it as it is or cut it in half)

The pre-boiled broth boils clearly.
When it starts to boil, add fish cakes, onions, and mushrooms and boil them for a while.
If you cut the peppers, it's good to have a big soup.
(If child eats, omitted)
Season with soy sauce or katsuojangguk (tsuyu).

When the ingredients are cooked, turn off the heat and add chives to make the soup
I'll taste it and add salt if it's not enough
It smells good when you sprinkle pepper on it.

Put the noodles in a warm bowl
Pour in the soup and the ingredients
If you add chives sauce, you'll wake up from drinking. LOL :)

It tastes better with savory chives