Tender fresh wheat noodles and a balanced selection of vegetables makes for a warm and comforting soup that's easily customizable.
8 ounces zucchini or Korean summer squash , cut into 1/8 inch thick half-moonsOne 8-ounce yellow onion, sliced 1/2 inch thickSea salt or kosher saltSliced fresh red Korean chilies and roasted and crushedIn a large pot or Dutch oven, combine dried anchovies, herring , and dashima, with 2 quarts plus one cup cold water . Bring to a simmer over high heat, then reduce heat to maintain simmer. Cook until most of the flavor has been extracted from the dried anchovies , about 20 minutes.
Place them in a sieve and rinse gently under cold running water, without rubbing, until the excess starch is rinsed off and the water runs clear.Add the noodles, squash, potato, onion, carrot, and garlic to the stock and simmer until vegetables are just tender and noodles are cooked through, about 7 minutes; using chopsticks, gently tease the noodles apart as they cook to ensure they don't clump.Transfer noodles to warmed bowls. Top with vegetables, then ladle in broth.
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