Korean Hand Torn Noodle Soup | Sujebi 수제비 Recipe | Simply Mama Cooks

Today I am makingSujebi, which is a Korean style soup with hand torn noodles in it. This soup recipe is perfect for 2 to 3 servings.

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INGREDIENTS
SOUP
7 1/2 cups (1.77 L) homemade broth
1 small squash or zucchini (150 g) (julienne)
2 scallions (25 g) (chopped)
3 cloves of garlic (10 g) (sliced)
sliced Shitake mushrooms (I used the ones from the broth)
2 1/2 Tbsp (36 ml) soup soy sauce (season to your taste)
Hand torn dough (recipe for dough below)

DOUGH
1 cup (150 g) all purpose flour
1/4 tsp salt
1 Tbsp (15 ml) cooking oil (I used grape seed oil)
1/3 cup to 1/2 cup (78 ml to 118 ml) hot water
NOTE: add extra hot water a Tbsp at a time until dough comes together

BROTH
8 cup (1.89 L) water
3 dried Shitake mushrooms (4 g)
4 inch piece of carrot (40 g)
5 inch piece of dried kelp (5 g)
3 cloves garlic (10 g)
3 whole dried anchovies (6 g)
1 green onion (35 g)



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