Recipe Index

Ingredients

• 1 cup all-purpose flour
• ½ cup water
• about 1½ tablespoons cooking oil
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• ½ medium onion
• 1 medium tomato, chopped
• 2½ cups water, for the soup
• 1 tablespoon soy sauce
• ⅓ teaspoon bouillon (vegetable bouillon if a vegetarian version is desired)
• 2 cups spinach
• ½ cup chopped cilantro and/or 2 stalks green onion, chopped
• ¾ of 1 medium-large daikon (optional)
• 1 tablespoon salt, for rinsing the daikon (optional)

Method

1. Add the ½ cup of water slowly to the flour in a bowl, mixing by hand, and knead for 3 to 5 minutes into a smooth ball of dough that is solid yet flexible enough to stretch rather than break when pulled.
2. Roll the dough between your hands into a thick rope and break it into 4 or 5 shorter pieces of the same thickness.
3. Oil your hands and roll the pieces again so they do not stick together, then cover them in a plastic bag or a lidded pot and rest them for 15 to 20 minutes until flexible and easy to pull.
4. If using the daikon, peel and chop it, cover it with water and the tablespoon of salt, swish it around by hand, and rinse it well to take away its strong radish smell.
5. Chop the onion, ginger, garlic and tomato.
6. Heat the cooking oil in a pot over high heat, lower it to medium-high, and stir-fry the onion, ginger and garlic for 2 to 3 minutes until their edges brown a little.
7. Raise the heat to high, add the tomato, and cook, covered, for about 3 minutes.
8. Add the bouillon, soy sauce and the daikon, if using, and cook on high for another 2 to 3 minutes.
9. Pour in the 2½ cups of water and bring the broth to the boil, stirring occasionally, and meanwhile chop the cilantro, green onions and spinach.
10. Take a rested piece of dough, roll it a little longer between your hands, flatten it with your fingers, and pull off flat pieces about as long as your thumb, dropping them straight into the boiling broth; repeat until all the dough is in the pot.
11. Cook the noodles for 3 to 5 minutes more, then stir in the cilantro, green onions and spinach, which barely need to cook, and serve the soup immediately.

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data