1: Prepare the ingredients: peel and chop the carrots, leeks, green onion, and yellow onion. Mince garlic and ginger.
2: In a large pot, bring the chicken broth and water to a boil.
3: Add the kombu and let it steep for 10 minutes.
4: Remove the kombu and stir in the miso paste until dissolved.
5: Add the fresh minced garlic, ginger, soy sauce, rice vinegar, and seafood seasoning to the broth.
6: In a separate pot, boil water and cook the eggs for about 6-7 minutes. Remove and cool, then peel.
7: In the same pot, cook the steak to your liking, then remove and slice.
8: In the broth, add the broccoli and cook for about 5 minutes.
9: Finally, add the shrimp to the broth for 3-4 minutes until pink.
10: Serve the broth in bowls, add the steak, shrimp, and garnish with green onion. Top with egg halves.
