Recipe
Ingredients
Hand Noodles
- Flour (5cups)
- Salt Water (⅔ cups Water +1teaspoon water) Toppings
- Zucchini (½)
- Onion (1)
- Sesame Oil (1 teaspoon)
- Scallions Soup Broth
- Potato
- Soy Sauce for Soup (2 table spoon): this soysauce is different from normal soysauce/ it is denser and more pungent/ meant for soup/ any counter soy sauce won’t do
- Minced garlic (3cloves)
- Salt (½ teaspoon)
- Pepper (few dashes)
- Soup Base (or you can buy pre-made soup bases from the store)
- Dried Anchovy (about 10)
- Dried Dashi Seaweed (2 medium size)
- Dried Shitake Mushrooms (4 medium size)
- Water 10cups?( fill your 4 people size pot ⅔ with water)
Directions
Making the Hand Noodles
- In a large bowl put 5cups of flour.
- Prepare the salt water (⅔ cup Water + 1 teaspoon), pour the salt water in flour 1-2 table spoon at a time, until the flour becomes dough like, the goal of the dough it is have a slight sticky consistency but it shouldn’t be too sticky where bit of dough will actively stick to hand and fall apart. If it is too sticky add tad bit more flour, if too dry add a tad bit more water you could use a whisk but in my family we will start with mixing the flour with water with spoon and then just using hands to knead the dough with good force- punching it is allowed
- For best results wrap the dough airtight in plastic and chill in fridge for at least 30 min (for best best result 1day and half chilling makes the best chewy texture)
Making the Broth
- In a pot pour cold water set fire to high and add dried anchovy(about 10) dried dashi seaweed (2- 2”x2” ish size), dried shitake mushroom (4 medium size) once the pot starts to boil sift and remove the dashi, set the fire to low and let the broth simmer for 10-15 more min or you can use the Anchovy + Dashi Seaweed store bought packets
- Time to chop the vegetables! For the potatoes, cut them to your bite size preference (but thinner they are the faster they cook- I prefer dicing for texture) thinly slice zucchini, and onion, mince the garlic, and thinly slice the scallions. Add the potatoes into the simmering broth and prepare a separate pan for the zucchini and onion. Put aside scallion separately for later garnishing.
- On medium flames, coat the pan with sesame oil and cook the onion and zucchini with the minced garlic with a dash of salt. Once you see a golden slightly brown hue coat equally all over the vegetables set the vegetable aside for later garnishing.
- Add the soy sauce for soup, and depending on your sodium preference add salt and pepper
- Sift and remove the anchovy, and shitake mushrooms if you want you can later thinly slice the shitake mushrooms and add it back to the soup to eat
- Remove the plastic from chilled dough, set fire to high and thinly shape the hand noodles with equal thickness(the best you can) and plop it all into the soup. he thinner you make it the chewier the texture + more integrated with broth!
- Let the noodles cook for 3-5min. Once done distribute the soup into bowls and add the garnish(zucchini, onions, scallions) that was set aside on top of the soup
- Enjoy!!
Bonus: Lazy Version
- Buy Ramen (strong flavored Korean ramen recommended) and follow their directions until you get to the “put in the dried ramen” part if you are feeling a bit fancy add some sliced onion or/and zucchini to the broth as it boils
- Make the Dough as instructed above, who has time for chilling? set fire to high and start thinly shaping the noodles and dunk them into the soup
- Wait for about 3-5 min for hand noodles to cook and then add the dried ramen and let it cook for 3 more min
- Depending on preference add egg or perhaps some scallions for the oomph?!
Notes
If you don’t have the means to make the traditional soup base - it also goes well with ramen (I used to do it all the time as a college student)
This soup is an infamous soup where it is impossible to write a recipe it kinda comes down generation to generation with grandma’s using measurements such as a ‘handful’ ‘about a pinky’ or ‘whatever feels right’… I tried me best