Slice beef along the grain for a shredded texture. Any cut like brisket or sirloin works well.

Slice green onions generously and sauté them in a mix of sesame oil and vegetable oil (3:1 ratio).

Add the beef to the sautéed green onions and cook until browned.

Add chili powder to the mixture and stir well.

Pour water into the pot and bring it to a boil.

Prepare other vegetables: slice shiitake mushrooms, bracken fern, and taro stems, then add them to the pot.

Add minced garlic, soy sauce, and a pinch of black pepper to the soup.

Add bean sprouts and let the soup simmer until all ingredients are tender.

Optionally, crack an egg into the soup and stir gently. Add soaked glass noodles for extra texture.