Blanch the bones in hot water and then transfer them to cold water.
Bring to a boil in a clean pot the bones, the onion cut into quarters, the carrot cut into thick slices, the garlic, leek, and ginger.
In a pan, sear the meat and add it to the vegetable broth to finish cooking.
In another pot, put the soy sauce, ginger, garlic, and seaweed, and let it come to a boil and then turn off the heat.
Boil the eggs in water with vinegar for 15 minutes if you want them hard-boiled.
Cook the pasta in salted water.
Once the meat has cooked, it should be removed from the broth, allowed to cool slightly, and sliced thinly, then marinated in the soy sauce preparation; do the same with the eggs.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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