In a pot, add your vegetable stock, dried kelp, onion, and green onion. Bring to a boil for 20 minutes. Season with salt to taste.
Meanwhile, in a small bowl mix together your sauce ingredients until well combined.
In a smaller pot, soft boil your eggs for 7-8 minutes without a cover. Ice bath them for easy peeling and to stop the cooking. Slice the eggs in half.
Lastly, boil your somyeon noodles for 3 minutes. Then strain under cold water to rinse off the starch and strain.
Add your noodles to a bowl. Top off with the sauce and egg. Then pour your hot soup around the noodles. Enjoy!
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