Prep time: 10 minutes
Cook time: 10 minutes
-300g/ 10oz kalguksu noodles, fresh ramen or udon noodles
-4 cups/946ml vegetable stock
-1 tsp/4.9 ml soy sauce
-1/2 tsp/2.5 ml minced garlic
-1/2 tsp/2.5 ml fine sea salt
-3.5oz/100g zucchini, sliced
-1.7oz/50g carrot, julienne sliced
-1.4oz/40g sliced shiitake mushrooms
-2 stalks of green onions, chopped
Bring the vegetable stock to a boil over medium high heat.
While the broth boils, prep and add the vegetables to the broth.
In a separate pot, boil the noodles for about 3 minutes. Drain and rinse with cold water. Set aside.
Add the garlic, soy sauce, and salt to the soup, stir to incorporate and cook for 3 minutes. Add the noodles and green onions and cook for another minute.
In a deep bowl, assemble the soup ingredients, top with more green onions and drizzle with yangnyeomjang sauce.