Veggie Noodles (Janchi Guksu) are a light and comforting Korean noodle soup often served on special occasions. The dish features thin wheat noodles in a clear broth with simple vegetable toppings. Traditionally served at celebrations, the name translates to "banquet noodles" and focuses on clean flavors and gentle textures. The clear and savory broth is made from kelp, onion, and radish, complementing the delicate noodles without overpowering them. Toppings such as carrots, zucchini, kimchi, roasted seaweed, and sesame seeds add contrast and color to the dish.

This recipe for Veggie Noodles comes from Joanne Lee Molinaro's cookbook, The Korean Vegan Homemade, and offers a vegetable-based broth version of the classic dish. It is a perfect choice for a light lunch or dinner that is comforting but not heavy. The noodles remain delicate while the vegetables provide freshness and bite, creating a simple yet thoughtful meal rooted in tradition.