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–+ servings
This veggie noodles dish, also known as janchi guksu, serves thin wheat noodles in a clear vegetable broth with fresh toppings. It’s a light, comforting soup that works well for lunch or a simple dinner.
veggie noodles or janchi guksu with thin wheat noodles, radish, soy sauce, sliced onion, and zucchini
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Servings4

Ingredients

For the broth
  • 7 2-inch squares of dashima
  • ½ cup sliced onion
  • ½ cup thinly sliced radish
  • 2 tablespoons soup soy sauce
Toppings
  • 1½ teaspoons extra-virgin olive oil
  • 1½ teaspoons toasted sesame oil
  • 1 cup julienned carrots
  • 1 teaspoon coarse sea salt
  • 1 cup julienned zucchini
  • 7 ounces somyeon
  • 1 cup julienned vegan gyerranmari see Note
  • 1 cup julienned cabbage kimchi
  • 1 sheet of roasted nori julienned
  • 1 tablespoon toasted sesame seeds
  • 2 tablespoons Spicy Garlic Soy Sauce Dressing
For the spicy garlic soy sauce dressing
  • 1 cup soy sauce
  • 2 tablespoons gochugaru
  • 3 to 4 medium cloves garlic minced
  • 2 scallions chopped
  • ¼ cup finely diced red onion
  • ¼ cup finely diced carrots
  • 1 shishito or jalapeño pepper chopped
  • 2 tablespoons brown rice syrup or your favorite liquid sweetener
  • 1 tablespoon rice vinegar
  • 1 tablespoon mirin
  • 1 teaspoon cracked black pepper
  • ½ teaspoon ground turmeric optional

Instructions

For the spicy garlic soy sauce dressing

  • In a medium mason jar, combine all the ingredients. Seal the jar and give it a good shake until the ingredients are evenly distributed. Store in the refrigerator for up to 3 months or freeze for future

For the rest

  • MAKE THE BROTH: In a large pot, bring 8 cups of water to a boil with the dashima, onion, radish, and soy sauce. Reduce the heat and simmer for 45 minutes. Strain the broth through a fine-mesh sieve and reserve the liquid, discarding the dashima and veggies.
  • WHILE THE BROTH IS COOKING, PREPARE THE TOPPINGS: In a medium skillet or wok, heat the olive oil and sesame oil over medium-high heat until shimmering, about 1 minute. Add the carrots and sauté until they are soft and bright orange, about 2 minutes. Season with ½ teaspoon of the coarse salt and then remove the carrots from the pan. In the same pan, add the zucchini and sauté for 3 to 4 minutes. Season with the remaining ½ teaspoon salt and then remove the zucchini from the pan.
  • Bring a large pot of water to a boil. Cook the somyeon according to the package instructions, then drain and rinse under cold water to stop the cooking process. Divide the noodles evenly into four bowls. Add the warm broth and top with the carrots, zucchini, gyerranmari, kimchi, and roasted seaweed. Garnish with sesame seeds and a drizzle of dressing to serve.