Sujaebi 수제비 (Korean Wide Noodle Soup)
bowl, knife, cooking spoon
- 1⅓ cups flour
- ⅔ tbsp salt
- ⅔ tsp olive oil
Create the dough. Put the 3 ingredients into a bowl and thoroughly mix by hand. This dough should be the same consistency as pizza dough.
Once the dough is completed, put the dough in a ziploc bag and store in the fridge until the soup is ready.
- ⅔ package chicken stock
- ⅔ onion
- ⅔ potato
- ⅓ carrot
Put your chicken broth on high heat. Slice your onions, carrots, and potato and put them in the broth.
- ⅔ tbsp salt
- ⅔ tbsp fish sauce
- cooking spoon
While the broth is heating up, add in your fish sauce and salt. Taste the soup to make sure it is as desired.
- ⅓ green zucchini
When the broth starts the boil, slice up your zucchini and put it in the broth as well. (There will be bubbles that rise up around the edge while the vegetables are cooking. Just scoop them out and trash the bubbles)
- ⅔ egg
Take your beaten egg and put it aside.
Take out your dough from the fridge. Start to rip off medium pieces by hand and press gently on the dough. Don’t make it too flat though or else it won’t be as chewy. Drop these pieces of dough into the broth.
Put the egg into the broth.
Let the broth cook. (There will be bubbles that rise up around the edge while the vegetables are cooking. Just scoop them out and trash the bubbles)
When the soup is boiling, take out a noodle and try it. If it’s chewy and put together, your soup is done!