Pan-fry beef in margarine over high heat until medium rare. Remove from heat and set aside.
In a saucepot, boil 6 cups of water. Add beef bouillon cubes, mirin, soy sauce, salt and pepper. Simmer for 5 minutes.
Add drained sotanghon, carrots, tofu, and pechay.
Add pan-fried beef and spring onions.
Serve in a soup tureen or bowl piping hot.
Break 2 or 4 eggs directly into the serving bowl.
Happy cooking, Foodies!