(V) Warm Noodle Soup in Kelp Broth
(V) Warm Noodle Soup in Kelp Broth (Janchi Gooksu, 잔치국수)
Somyun Noodle is made up of wheat flour and is used to make ‘Janchi Guksu’, Korean Warm Noodle Soup. ‘Janchi Guksu’ means feast noodle that are usually served in a clear beef or anchovy or kelp broth. ‘Guksu’, wheat noodle symbolizes long and happy lives in Korean culture so it is traditionally served in special occasion such as weddings.
- 400 g Somyun Noodle
For the broth
- 2 pieces dried kelp
- 2 tsp soy sauce
- Do not make the broth too dark. Salt to season at the end
- 1/2 Courgette(Julienned)
- 1 small carrot (Julienned),
- 1 egg (if prefer)
For the broth
- Prepare kelp broth (or your choice of broth), and season with the soy sauce, salt and pepper to taste. Keep it hot over low heat while preparing the toppings and noodles.
- Lightly sprinkle salt over julienned courgette and set aside for 5 – 10 minutes. Sauté in a lightly oiled saucepan over medium high heat (1 – 2 minutes). Push the courgette to a side and sauté the julienned carrots over medium high heat (1- 2 minutes), sprinkling salt and pepper to taste.
- Beat the egg well, and fry into a thin sheet, Roll it up and thinly slice. Alternatively, you can drizzle the beaten egg in to the hot broth before ladling it over the noodles.
- Bring a medium pot of water to a boil. Cook somyun noodles for about 3 minutes. Drain quickly in cold water. Continue to drain and rinse in cold water.
- Place the noodles in serving bowls. Ladle the hot broth over the noodles to cover all the noodles and pour it back to the pot by holding the noodles with the ladle. This will warm the noodles. Ladle the hot broth over the noodles again. Nicely arrange a small amount of each topping on top of the noodles. Finish the dish off with a sprinkle of the optional chopped spring onion and dried seasoned seaweed.