Saucy Homemade Noodle Bowl

Mix flour and salt in a bowl.

Add water and mix with a spatula until a shaggy dough forms, adding more water one tablespoon at a time if dry spots remain.

Knead the dough on a clean surface for 8 to 10 minutes until slightly smooth.

Cover the dough with a damp towel and let it rest for at least 30 minutes.

Divide the rested dough into four portions for easier handling.

Dust the surface with flour and roll out each portion into a thin layer, keeping the remaining dough covered.

Cut the rolled dough into the desired width and rub the noodles with flour to prevent sticking.

Heat the veggie stock and transfer it to a large mixing bowl.

Add the soy sauce, mushroom stir fry sauce, chili oil or toasted sesame oil, dark soy sauce, and white pepper to the bowl and mix well.

Blanch the spinach until wilted.

Sauté the sliced mushrooms in oil until cooked and season with soy sauce or tamari.

Press and mash the firm tofu.

Bring a pot of water to a rolling boil and season with a little salt.

Cook the noodles for 2 to 3 minutes or until desired texture is reached.

Drain the noodles and rinse in cold water to stop the cooking process.

Optionally, blanch the noodles in warm water again for warm noodles and drain.

Assemble the noodle bowl by combining the cooked noodles, blanched spinach, sautéed mushrooms, mashed tofu, and pouring over the prepared sauce.