Easy Hand-Torn Noodles in Spicy Broth
Ingredients
Dough
- 50g flour
- 1.5 - 2 tbsp water (25-30ml)
- 1/2 tsp oil (2g)
Broth and vegetables
- 2 tbsp (30g) LKK USA Spicy Hot Pot Soup Base (Malatang)
- 330ml water
- 2 cups of vegetables of choice
- 1/5 block of konnyaku
Preparation
Add dough ingredients to a food processor and blend until dough forms, or mix by hand and bowl.
Place the dough in a reusable bag and rest in the fridge for at least 30 minutes.
Mix 2 tablespoons of the spicy soup base with 330 milliliters of water.
If using root vegetables, add them to the pot, cover, and cook for 3 to 5 minutes.
Tear the dough into flat pieces, flatten with your fingers, and drop into the pot.
Cook for 3 minutes.
Add quick-cooking vegetables, tofu, and konnyaku, then cook until done.
Serve and enjoy.
Notes
This recipe is inspired by hatto shiru from Japan's Miyagi Prefecture and uses a spicy soup base for flavor.
For a less spicy version, substitute with a tomato-based soup base.
