Baek Jong-won's Vegetable Broth Janchi Guksu

• Somen noodles, 2 servings
• Onion, 1/2
• Zucchini, 1/3
• Carrot, 1/4
• Shiitake mushroom, 1-2
• Egg, 1
• Water, about 5-6 cups
• Soup soy sauce, 1-2 tbsp
• Salt, a pinch
• Dashida (optional), 1/3 tbsp
• Green onion, 1/2 stalk (for seasoning sauce)
• Cheongyang chili pepper, 2 (for seasoning sauce)
• Soy sauce, about 1/2 cup (for seasoning sauce)
• Gochugaru, 1 tbsp
• Sesame seeds, 1 tbsp
• Minced garlic, 1 tbsp
• Sugar, a pinch
• Sesame oil, generously

Recipe 🍳

Cooking tips 💡

• When making the seasoned soy sauce, if you add too much soy sauce, the vegetable juices will come out and it will become watery. It tastes best when you add just enough soy sauce to mix the ingredients thickly.
• To keep the broth clear and clean, use soup soy sauce only sparingly for flavor and aroma, and the secret is to use salt for the remaining seasoning to keep it light.
• When rinsing the somen noodles in cold water, rub them vigorously like laundry to completely remove the starch. This will keep the noodles chewy and free of a floury taste for a long time.
• If using dried shiitake mushrooms, boil them with the vegetables from the start in cold water. This will allow the unique deep umami and aroma of the shiitake to fully infuse into the broth.