Korean Noodle Soup (Janchi Guksu)

4.80 from 5 votes

An easy and light Korean noodle soup recipe

Prep Time15

Cook Time5

Total Time20

Course: Main

Cuisine: Korean

Servings:

Calories: 436kcal

Author: Sue | My Korean Kitchen

180 g somen noodles (6.3 ounces)
4.5 cups korean soup stock (for more complex flavor, I also added 50g / 1.8 ounces green onion (white and pale green part) and 100g / 3.5 ounces onion when making the stock.)
2 eggs , beaten
70 g zucchini (2.5 ounces), julienned
60 g carrots (2.1 ounces), julienned
fine sea salt
1/2 Tbsp regular soy sauce
1/2 tsp fine sea salt

Preheat a skillet/pan over medium low heat. Add some cooking oil and spread it around the pan. Add the beaten eggs and cook it like an egg omelette. When both sides are cooked, transfer it to a cutting board. Gently fold / roll up the egg omelette and thinly slice it. Set it aside.
Wipe the pan (from step 1) with kitchen paper and add a small amount of cooking oil. Add the zucchini and a pinch of salt and stir until it’s lightly cooked (1 to 2 mins). Set it aside.
Add a small amount of cooking oil. Add the carrots and a pinch of salt and stir until it’s lightly cooked (1 to 2 mins). Set it aside.
Add the 1/2 Tbsp soy sauce and 1/2 tsp salt into the soup stock to season. Boil it over medium – medium high heat until you are ready to serve the noodles.
Boil the somen noodles in rapidly boiling water until it cooks (about 2 to 3 mins). Drain the water and run under cold water briefly.
Serve the noodles into a soup bowl (you may want to use tongs if the noodles are still hot) and garnish with the egg, zucchini, and carrots. Add the boiled stock (from step 4). Serve warm immediately. Add the seasoning sauce as needed.