감탄이 쏟아진 소면 한 그릇! 멸치 없이 끓인 시금치 국수 Korean noodle vegan cooking

The monk Jungwe's noodle dish is the staff's favorite menu. Among them, the clear and hot Janchi noodles are the most loved. The monk's Janchi noodles are characterized by their clear vegetable broth and whole potatoes. Add plenty of seasonal vegetables to them. Learn how to make vegetarian Janchi noodles that have a special deep flavor even without anchovy broth. Vegetarian Janchi noodles (3 servings) 1. Make a base broth with vegetables. Add 3 sheets of kelp and 6 dried shiitake mushrooms to 2 liters of water, add 4 tablespoons of soy sauce, 1 tablespoon of soy sauce, and 1/2 tablespoon of salt, and boil. For a deeper flavor, add 1 teaspoon of wolfberry powder. 2. While the broth is making, peel the potatoes and cut them in half. Add the whole potatoes to the vegetable broth and cook them together. 3. When the broth starts to boil, remove the kelp and shiitake mushrooms and slice them thinly. Since the noodles are thin, it is better to slice them as finely as possible. Put the kelp and shiitake mushrooms back into the soup. 4. Boil the water and cook the noodles. Rinse the cooked noodles quickly in cold water, squeeze out the water, and place them in a noodle bowl. 5. Add seasonal vegetables on top of the noodles for better results. In addition to soft spinach, try adding mugwort or lettuce, or other vegetables you have at home. 6. Pour hot vegetable broth over the noodles, cook the vegetables slightly, and sprinkle with seaweed powder before eating. Noodles Janchi Noodles Somen Suyeon Somen Hot Noodles Korean noodle vegan cooking