Creamy Ox Bone Soup with Thin Noodles and Rice

Bring a pot of water to a boil. Add the somen noodles and cook according to package instructions, usually 2-3 minutes. Drain and rinse with cold water to prevent sticking, then set aside.

Thinly slice the scallions, separating the white and green parts. Mince the garlic if not already done.

In a large pot, gently heat the pre-made ox bone broth over medium heat until simmering.

Add the thinly sliced beef to the simmering broth. The beef is very thin, so it will cook quickly, usually within 1-2 minutes until no longer pink.

Stir in the minced garlic. Season the soup with salt and black pepper to your preference. Remember that traditional Seolleongtang is often served lightly seasoned, allowing diners to add more salt at the table.

Divide the cooked noodles into two serving bowls. Ladle the hot soup with the beef over the noodles.

Garnish each bowl with the sliced scallions. Serve immediately with a separate bowl of cooked white rice and extra salt and pepper on the side for individual seasoning.