Ingredients
3 inch by 3 inch piece of dried kelp (kombu/dashima)
6 medium dried anchovies (head and gut removed)
1/2 ounce Korean radish, minced
1 ounce beef brisket or shank meat (sliced and pan seared)
2 dried shiitake mushrooms
1 dried shrimp (subsitute 1 tablespoon anchovy powder)
2 small shucked mussels
2 small shucked clams
4 1/2 cups cold water

Place the dried shrimp, minced radish, and anchovies into a tea bag or soup seasoning bag.
Thin slice the beef and quickly sear in a lightly oiled skillet over high heat, set aside.
Quickly sear the mussels and clams to a light brown,remove from heat and set aside.

Put cold water into a soup pot, then add the seasoning/tea bag and all other ingredients, including seared proteins.
Heat slowly over medium low heat until liquid begins to simmer. Keep at a low simmer.
Remove kelp at about 10 minutes, then continue to simmer the broth for another 15 to 20 minutes (total about 30 minutes).
Remove from heat and strain. Set solids aside.

Seasoning Paste
Ingredients
1 tablespoon coarse ground gochugaru
2 teaspoons fine ground gochugaru
2 cloves garlic, minced
1 tablespoon minced onion
1 teaspoon soy sauce
1/2 teaspoon sugar
1/2 teaspoon black pepper
2 tablespoons neutral flavored oil
1/2 teaspoon sesame oil

Heat combined oil in a skillet over medium low heat.
Add onion and garlic, and cook until fragrant.
Reduce heat to low, add gochugaru, and cook until oil is red and aromatic.
Add the rest of the seasoning ingredients and mix into a paste (add a small amount of water if needed to mix) over low heat.
Remove from heat.

For one Serving:
Add 2 or 3 teaspoons of the paste to 2 cups of stock, adjust to taste.

For noodles you can use unflavored ramen noodles or a thicker udon like noodle.

Notes:
The removed solids may be optionally added to the broth just before serving. Slice the beef and kelp into thin strips first.
Neoguri seasoning packet uses powdered extracts which concentrates the seafood flavors of clam, mussel, tuna, anchovy, and of beef.