Hand-Torn Noodle Soup

Ingredients 

• 180 grams (1½ cups) all-purpose flour, plus more for dusting
• 1 large egg
• 1 teaspoon neutral oil, like vegetable or canola
• ³/₄ teaspoon kosher salt, divided
• ¹/₄ cup lukewarm water, plus more as needed
• 2 scallions, ends trimmed
• ¹/₄ medium yellow onion
• ¹/₂ small russet potato
• ¹/₂ small zucchini
• 1 (16-gram) dried seafood pack
• 1 tablespoon Korean soup soy sauce
• Chile oil or kimchi, for topping (optional)

Directions

1. In a medium bowl, mix together the flour, egg, oil, ¼ teaspoon salt, and water with a fork until a rough dough forms.
2. Transfer the dough to a lightly floured surface and knead for 5 minutes until the dough is smooth and elastic. The dough should be slightly sticky—add more water, a teaspoon at a time, if needed. Wrap the dough in plastic wrap to rest while you make the soup. (You can also make the dough a day ahead and refrigerate it overnight—just let it come to room temperature before proceeding.)
3. Prepare the vegetables: Roughly slice the scallions and onion (both into about 1½-inch lengths). Peel the potato. Cut the potato and zucchini in half lengthwise, then cut each half in half lengthwise again. Now slice them crosswise into pieces just under ½ inch thick.
4. In a large pot or saucepan, bring 5 cups of water and the seafood packet to a boil. Add the zucchini, onion, potato, soup soy sauce, and ½ teaspoon salt. Boil for 10 minutes, stirring occasionally, until the vegetables are softened but not completely tender.
5. Give the dough a quick knead. Working quickly, use your fingers to smear a small section of the dough, then tear off a roughly 1-inch piece (just eyeball it) and drop it into the soup. (Flattening the dough as you tear makes for lighter noodles that cook more evenly.) Repeat this until you’ve added all the dough.
6. Boil the soup for 4 minutes, then remove the seafood packet and add the scallions. Keep boiling for another 2 to 4 minutes, until the noodles are cooked through and look translucent. Taste the soup and adjust the seasoning as desired. Top with chile oil or kimchi, if you’d like.