Hand-torn noodle soup
Cut the flour dough into thin strips by hand and boil it in anchovy broth.
- Prep
- 35 min
- Cook
- 20 min
Scale the recipe
Ingredients
- All-purpose flour Dry flour weight before kneading
- 240 g
- water for dough
- 2/3 C
- Unsalted anchovy and kelp stock
- 7 C
- potato
- 180 g
- Korean zucchini (aehobak)
- 100 g
Seasonings
- fine salt
- 1/6 T
- Korean soup soy sauce (guk-ganjang)
- 1 T
- chopped garlic
- 1/2 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Mix the dough ingredients
Mix flour 240 g and salt 1/6 T, then gradually add water 2/3 C and gather the dough into a lump.
-
Knead until smooth
If dry flour remains, add a little more water at a time. Knead until the dough is soft, smooth and no longer sticks to your hands.
-
Rest the dough
Cover the dough and rest it in the refrigerator for 25 minutes.
-
Slice the vegetables
Thinly slice the potatoes and zucchini and set them aside separately.
-
Start the potatoes in the broth
Bring the potatoes 180 g and broth 7 C to a boil and cook until the potatoes are halfway done.
-
Tear thin pieces into the broth
Stretch the dough thin by hand, tear off bite-size pieces and drop them into the boiling broth.
-
Cook the dough pieces
Simmer for 5–7 minutes, stirring gently to keep the pieces from sticking to the bottom.
-
Add zucchini and season
Add the zucchini 100 g, soup soy sauce 1 T and minced garlic 1/2 T. Simmer for another 2–3 minutes.
-
Check the thickest piece
Cut through the thickest dough piece and check for any uncooked flour inside.
-
Ladle the soup into bowls
When the dough is cooked through, turn off the heat and divide the broth and solids among bowls.
