Boil 700ml water and add 4 coin broth cubes to make the broth.

Cook 2 servings of somen noodles according to package instructions, then rinse thoroughly in cold water.

Cut 2 packs of seasoned seaweed into small pieces.

Slice 20cm green onion and carrot thinly, and beat 1 egg to make egg mixture.

Add sliced carrot, green onion, and 2 tbsp fish sauce to the boiling broth. Adjust seasoning with salt if needed.

Once the carrots float, pour the beaten egg into the broth and stir gently to create egg ribbons.