Hand-pulled Dough Soup - Sujebi

The smell of this soup takes me to my mother's kitchen in Korea when I was young. My mom and I used to make the soup when it was a rainy day.  My mother made a handmade dough and I tore it into a soup. It was my joint work with my mother. I tear off a piece of dough and flatten them in to thin discs. Each noodle is a unique shape. That is what makes this soup so rustic.
Sujebi is a traditional Korean soup made from hand torn noodles, so the main ingredient is flour, but I mixed it with tapioca flour. Tapioca flour is a grain free flour made from cassava root. It is a starchy flour with a slightly sweet tasty that is a staple for gluten free baking. Flour has 3 times the amount of calories than tapioca flour. That's why I changed the recipe to my own way.

Ingredients
1/2 C                                      flour
1/2 C                                      tapioca flour
1/3 C                                      water
1/2 t                                       salt

broth
2 x 2 inches                             dried kelp
1/2 C                                       dried anchovy
2 t                                           dried shiitake mushroom powder
5 C                                          water
2 t                                           minced garlic
1/2 C                                       dried seaweed

1/2 C                                       chopped green onions
1/2 C                                       sliced onion
1 T                                          sesame oil
soy sauce and salt to taste


Directions
Put flour, tapioca flour and 1/2 t salt in a bowl and add water.
Mix together well and knead it until the dough is slightly elastic.
Put it in a plastic bag and let rest in the refrigerator for about 30 minutes.
Soak seaweed in cold water for 20 minutes and drain and cut seaweed into 1 inch pieces.
How to make the broth?
If you don't like anchovies's fishy smell, you can stir fry it in a pan without oil.
Boil 5 C water with dried anchovies and dried kelp for 5 minutes to medium heat and remove kelp and boil again for 5 minutes and remove anchovies.
Set aside.  It's ready to use!
Remove the dough from refrigerator 10 minutes before putting it into the boiling broth.
Drizzle sesame oil in the heated pot and add seaweed and stir fry for 5 minutes and pour prepared broth into the pot.
When the broth starts to boil, reduce heat to medium and add minced garlic.
Rip off a piece of dough and stretch it into a thin piece and throw into the broth.
Repeat again and check them that start floating to the top.
Add soy sauce and salt to taste.
Sprinkle chopped green onions before serve.


***