Kalguksu (Korean Knife-Cut Noodle Soup)

Bake. Mix dried anchovies, herring (or seafood packet), plus dashima, using 2 quarts plus one cup cold water (2 liters) in a big pot or Dutch oven. Bring to a gentle simmer over a high flame, next reduce heat to maintain simmer. Cook till most of the flavor has been extracted off the dried anchovies (taste one!), around 20 minutes. Strain stock plus discard solids. Return stock to pot plus bring back to a simmer. Lightly shake off any loose starch from the noodles. Put them in a sieve and rinse lightly under cold running water, without rubbing, till the excess starch is rinsed off plus the water runs clear. Tip in the noodles, squash, potato, onion, carrot, plus garlic to the stock plus simmer till vegetables are just tender and noodles are cooked through, around 7 minutes; using chopsticks, lightly tease the noodles apart as they heat to ensure they do not clump. Mix in soy sauce, next season further with salt till it tastes right. Move noodles to warmed bowls. Top with vegetables, next ladle in broth. Garnish every bowl using freshly ground black pepper, if wanted, and spring onions. Top with any other wanted garnishes, including sliced chiles plus/or crushed seaweed. Eat at once.