Korean Noodle Soup, Janchi-guksu (잔치국수), with Miso Broth shorts vegetarianrecipes

This is my twist of Janchi Guksu( banquet noodle or feast noodle). Transitionally it is made with anchovy broth with soy sauce based side sauce to add. I use vegetable broth and add miso instead of seasoning with salt and soy sauce, which can taste quite blend. I hope you like this. Ingredients • 8 ounces somen noodles( very think Korean dry noddles) Miso Broth: • 4 cups broth of your choice ( anchovy, beef, chicken or vegetable broth) • 2-3 tbsp Miso( white or brown), depending on what brand or whether it is white or brown, sodium level is different. Start with 2 tbsp and add more. • 3 garlic cloves or more, minced • ½ bouillon cube of your choice • Bok Choy, cut to bite size, Optional Vegetables and egg garnish • 1 zucchini, julienned • 1 big carrot (one you can get from a Asian market) 2-3 small carrot, julienned • 1 onion, julienned • Mushrooms- button, shiitake, oyster, or whatever you have, julienned • 2 eggs • 1/4 teaspoon sesame oil for each vegetable when sauté each • Neutral oil for cooking • Salt and Pepper to taste • 2 scallion - green part, chopped Optional toppings • 1/4 sheet gim (roasted dried seaweed sheet), cut into short strips or crushed, optional • 2 scallion - green part, chopped • Korean chili pepper flakes gochutgaru, optional Instructions Miso Broth In a soup pot, add broth, garlic, pepper, bouillon cube, and mizo, and bring it to boil. Add boy choys and simmer over low heat. Set it aside. Vegetables and egg garnish 1. Sauté each vegetable with a little bit of oil, salt, and pepper. Cook in this order: onion, zucchini, carrot, and mushroom. If you have meat, meat would be the last one to sauté. 2. Beat the egg well and cook the beaten eggs to a thin sheet (jidan). Let the cooked egg sheet cool down and then roll it up and thinly slice. Final assembly 1. Bring a medium pot of water to a boil. Cook 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. Make two one-serving size mounds as you remove from the water. Make sure to drain well 2. Place the noodles in serving bowls and arrange all of toppings one by one. Ladle the hot broth over the noodles to cover all the noodles but still showing toppings. Sprinkle of the optional chopped scallions, gim, and/or Korean chili pepper flakes

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