Quick pickle the eggs: Place eggs in a small saucepan, cover with cold water, bring to a boil, then immediately cover and let sit for 10-12 minutes. Peel and place in a mixture of vinegar, sugar, and salt (adjust to taste). Set aside.

Wash and chop the turnips, including the greens. If using other greens, wash and chop them as well.

Bring broth to a boil in a large pot.

Add turnips and cook until tender, about 10-15 minutes.

Add chili flakes, soy sauce, and sesame oil. Adjust seasonings to taste.

Serve hot, topped with a pickled egg.