Soak the short ribs in cold water for 1 hour, changing the water once, to draw out blood. This is the single biggest factor in whether your broth ends up clear or muddy.

Bring a pot of water to a boil and blanch the ribs for 5 minutes. Drain, rinse the ribs and the pot, and scrub off any grey foam clinging to the bone.

Return the ribs to the pot with 2.5 liters / 10 cups fresh water, the onion, ginger, and peppercorns. Bring to a boil, then reduce to a low simmer, skimming any foam for the first 20 minutes.

Simmer, mostly covered, for 60 minutes, until the meat is tender but not falling off the bone.

Add the radish and the piece of dried kelp. Simmer 20 minutes, until the radish turns translucent at the edges. Remove the kelp before it's been in longer than 20 minutes, or the broth turns slightly bitter and slimy.

Stir in the soy sauce, garlic, and salt. Taste — the broth should be clean and only lightly salted, not as assertive as a stew.

Add the soaked glass noodles and simmer 3 to 4 minutes, until translucent and tender.

Ladle into bowls with a rib standing up in each one. Top with julienned egg, scallions, and a crack of black pepper.