Sujebi Hand-Torn Noodle Soup

Ingredients // 2 servings

Dough

• Flour 1 cup · 1 paper cup $0.25
• Tapioca starch 1 cup · 1 paper cup $1.09
• Water 1/2 cup · 1/2 paper cup $0.00
• Olive or cooking oil 2 tbsp $0.07
• Egg 1 $0.22
• Salt 1/2 tsp $0.01

Broth

• Water 1500ml $0.00
• Anchovy stock cube 2 cubes $0.43
• Chicken stock 1.5 cubes (2 tbsp) $0.33
• Fish sauce 3 tbsp $0.33
• Minced garlic 1 tbsp $0.09
• Black pepper a little $0.02

Total // $2.83 2 servings · $1.42 each

Steps //

1. 01 Whisk the starch, water, salt and oil together in a bowl.
2. 02 Add the flour and egg and knead until no dry flour is left.
3. 03 Rest the dough for 12 hours to a day. Why Enough resting time is what makes it chewy.
4. 04 Bring the broth to a boil, then tear off pieces of dough and stretch them thin into the pot. Why Thin pieces have much better texture.
5. 05 They are done when they float. Why Too salty, add water; too flat, add a pinch of seasoned salt. Potato, green onion, onion or mushroom all work as add-ins.