Bring a pot of water to a boil. Add baking soda. Drop eggs in with a spoon. Quickly return to a boil. Boil 10 minutes for hard boiled, 6 minutes for soft boiled. Whatever you prefer. When done, immediately remove from heat and run under super cold water for 5 minutes. Let sit in cold water while cooking.

Meanwhile, start the broth. Place 3 qts water in a pot. Bring to a boil. Add nori sheets. Simmer for 10 minutes. Keep an eye on this. If nori starts to fall apart remove it. But still remove after 10 minutes max.

Next add bouillon. Peel and cut onion in half. Add it. Simmer 10 minutes. What ever style of bouillon you use, use enough to make 12 cups broth. I use knorr brand. The cubes will make 2 cups.

Peel the garlic and ginger. Cut ginger in 1/4 inch slices. Smash the garlic cloves and ginger slices. Add to broth. Simmer 10 minutes

Add rest of broth ingredients. Simmer for ten more minutes.

While you have been making the broth. Remove steak from refrigerator. Remove the bone and trim fat. Slice across the thin side of the steak, into 1/4 inch slices. Lay out on a cutting board, and lightly sprinkle with sea salt and white pepper. Let meat come to room temperature.

Strain broth through a wire strainer. Place broth back on stove and continue to simmer.

Place 2 qts water, 1 bouillon cube, and 1 tsp sesame oil in another pot. Bring to a boil. At the same time turn up the heat and bring broth to a rolling boil.

Add noodles to water pot. Cook 3 to 4 minutes. Drain, and rinse in cold water.

Put noodles in a bowl. Place raw beef on top. Slowly run boiling broth over meat while filling bowl. Add desired garnishes. Sprinkle black pepper over egg. Serve immediately. Enjoy.