Janchi Guksu

Ingredients

• Thin wheat noodles (8 oz)
• Chicken broth (6 cups)
• Soy sauce (3 tablespoons)
• Sesame oil (2 teaspoons)
• Garlic (3 cloves, minced)
• Green onions (4, sliced (plus extra for garnish))
• Eggs (4)
• Black pepper (to taste)
• Salt (to taste)

Instructions

1. Cook the thin wheat noodles according to the package instructions. Once cooked, drain and set aside.
2. In a large pot, bring the chicken broth to a boil over medium-high heat.
3. Once boiling, reduce the heat to medium and add the soy sauce, sesame oil, minced garlic, and sliced green onions to the pot. Stir well to combine.
4. Allow the broth to simmer for 10 minutes, stirring occasionally, to let the flavors meld together.
5. While the broth is simmering, fill a separate pot with water and bring it to a boil. Gently add the eggs and cook to your desired doneness (soft-boiled for about 6-7 minutes, hard-boiled for about 10-12 minutes).
6. Once the eggs are cooked, transfer them to a bowl of cold water to cool. Once cool, peel the eggs and set aside.
7. To serve, divide the cooked noodles into individual bowls. Ladle the hot broth over the noodles until they are submerged.
8. Slice the boiled eggs in half and place them on top of the noodles.
9. Season with salt and black pepper to taste, adjusting the flavors to your preference.
10. Garnish with additional sliced green onions for a pop of color and flavor.
11. Serve hot and savor the comforting experience of Janchi Guksu!