Ingredients
Scale
- 1 3/4 cups (210 g) all-purpose wheat flour
- 1 cup (100 g) finely chopped napa cabbage, squeezed gently and patted dry, for the dough
- 1/3 cup (80 ml) water for the dough, plus up to 2 tablespoons (30 ml) more as needed
- 1/2 teaspoon (2 g) fine salt, for the dough
- 1 teaspoon neutral oil, for the dough
- 5 cups (1.2 L) water for the broth
- 1 square dried kombu, approximately 3 inches wide
- 8 to 10 dried soup anchovies (about 15 g), for broth, removed after simmering
- 1 medium potato (about 150 g), peeled and thinly sliced
- 1/2 small yellow onion (about 70 g), thinly sliced
- 1 small carrot (about 60 g), cut into thin matchsticks
- 1 cup (90 g) napa cabbage, sliced, for the broth
- 1/2 medium zucchini (about 100 g), sliced into thin half-moons
- 2 garlic cloves, minced
- 1 tablespoon reduced-sodium soy sauce, for the broth
- 2 scallions, sliced, divided between broth and dipping sauce
- 1 tablespoon reduced-sodium soy sauce, for the optional dipping sauce
- 2 teaspoons rice vinegar, for the optional dipping sauce
- 1 teaspoon gochugaru (Korean red pepper flakes), for the optional dipping sauce
- 1 teaspoon toasted sesame oil, for the optional dipping sauce
- 1 teaspoon toasted sesame seeds, for the optional dipping sauce
Instructions
- Finely chop 100 g napa cabbage for the dough. Squeeze gently in a colander and pat dry. Slice the other 90 g separately for the broth.
- Mix flour and salt in a bowl. Add the finely chopped cabbage, neutral oil, and 1/3 cup water. Knead 5 to 7 minutes, adding up to 2 tablespoons extra water by the teaspoon only if the dough is dry. It should be firm and slightly tacky, not wet.
- Cover and rest the dough at room temperature for 20 minutes. While it rests, prepare the stock ingredients and vegetables.
- Add 5 cups water, kombu, and dried anchovies to a medium-large pot. Heat gently. Remove kombu after about 8 minutes, before a hard boil, and remove anchovies after about 12 minutes total. Strain solids if necessary.
- Bring the stock back to a gentle boil. Add potato, onion, and carrot. Cook 6 minutes, then add the sliced cabbage and zucchini for 2 minutes.
- Pinch off a walnut-sized piece of rested dough. Stretch it to about 1/8 inch thick; tear into irregular 1- to 2-inch pieces directly into simmering broth. Repeat in small batches, stirring gently to prevent sticking.
- Simmer 6 to 8 minutes after the final dough pieces enter the soup, until a thick piece has no raw, floury center. Add garlic and 1 tablespoon soy sauce for the final 2 minutes. Stir in most of the scallions and taste before adding any more salt.
- For optional dipping sauce, combine remaining tablespoon soy sauce, rice vinegar, gochugaru, sesame oil, sesame seeds, and reserved scallions. Divide soup into four bowls, serving sauce on the side to add gradually.
Notes
- Use a scale for the 210 g flour and 100 g minced cabbage; water absorption varies with flour and cabbage moisture.
- The soup uses wheat flour and fish-based anchovy stock; soy and sesame are also present. It is not gluten-free or vegan.
- To make a vegetarian variation, omit dried anchovies and use kombu with dried shiitake mushrooms and a mild vegetable broth; the flavor and nutrition values will differ.
- The optional dipping sauce is included in the listed nutrition estimates for four servings; add it to taste.
- Prep 25 minutes, cook about 35 minutes, rest the dough 20 minutes; total listed time is 80 minutes, though some steps can overlap.
- Cool promptly, refrigerate at 40°F or below, and consume within 3 to 4 days for food safety; best noodle texture within 1 to 2 days.
- Nutrition per serving is calculated from weighed flour, vegetables, oils, and a representative reduced-sodium soy sauce. Sodium varies by brand and broth extraction.
- Prep Time: 25 minutes
- Dough resting: 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop / Boil
- Cuisine: Korean-inspired
- Diet: Dairy-Free