Bring water to a boil in a large pot. Add soy sauce and continue boiling.

Add fish cake to the boiling broth.

Lightly drizzle raw scrambled egg into the boiling broth to create an egg drop soup.

Add green onion and Dasida beef flavor soup stock to the broth and simmer.

Cook noodles according to package directions and rinse with cold water.

Place noodles in a bowl and pour hot broth over them.

Top with cucumbers, carrots, and crumbled seaweed.

Sprinkle with sesame seeds and serve.