Janchi Guksu
Ingredients
NOODLES:
- 8 ounces Somyeon Somen Noodles
Broth:
- 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.
Instructions
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.
Notes
This noodle is exceptional with kimchee!!!