This is my "soul" food that I can eat every day. It's called Janchi Noodles
It is made with an anchovy soup base and shitake mushrooms.
I like to add a bunch of vegetables like napa cabbage, carrots, mushrooms, squash, green onions, or whatever veggies you love!
Season with soy sauce or udon soy sauce and top with gochugaru for a spicy kick. It pairs so well with my favorite kimchee, and it's one dish that makes my heart happy!
5 cups anchovy broth (or beef, chicken, or vegetable broth)
Shiitake Mushrooms Dried but soaked for a couple of hours, using the liquid as part of the broth.
1 or 2 tablespoons soy sauce (or soup soy sauce). Do not make the broth too dark.
salt to taste (Season lightly if using the optional sauce)
Toppings:
1/2 zucchini (about 3 ounces, julienned)
1 cup shredded cabbage
1 small carrot (3 ounces, julienned)
Any vegetables you want is a game.
Directions
Broth:
Prepare anchovy broth (or your choice), shitake mushrooms with water, and season with soy sauce, salt and pepper to taste. Bring to a boil and add all the vegetables you want to add.
Simmer in low heat for 5 minutes.
Noodles:
Bring a medium pot of water to a boil. Cook somyeon noodles according to the package instructions (about 3 minutes). Drain quickly and shock in cold water to stop cooking. Continue to drain and rinse in cold water.
Place the noodles in serving bowls. Ladle the hot broth over the noodles to cover them, and pour it back into the pot by holding them with the ladle. This will warm the noodles.
Ladle the hot broth over the noodles again. Finish the dish off with a sprinkle of the optional chopped scallions.
