Korean Hand-Cut Noodle Soup

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This comforting Korean noodle soup features chewy hand-cut wheat noodles swimming in a clear, savory chicken broth loaded with tender zucchini, potato, and shredded chicken. It's the kind of soul-warming bowl Koreans reach for on chilly days or whenever they need a hug in a bowl. Best of all, the fresh noodles are surprisingly easy to make with just flour, water, and a little patience.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 9 gFat
• 2 gSaturated Fat
• 68 gCarbs
• 4 gFiber
• 4 gSugar
• 36 gProtein
• 720 mgSodium
• 780 mgPotassium
• 75 mgCalcium
• 4.5 mgIron
• 18 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the hand-cut noodles

• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 2/3 cup water (plus more if needed)
• 1 tablespoon vegetable oil
• Extra flour for dusting

For the chicken broth

• 1 small whole chicken (about 3 lb), cut into pieces
• 10 cups water
• 1 large onion, quartered
• 6 garlic cloves, smashed
• 1-inch piece fresh ginger, sliced
• 4 dried anchovies (optional)
• 1 tablespoon Korean soup soy sauce (guk-ganjang)

For the vegetables and garnish

• 1 medium zucchini, julienned
• 1 medium Yukon gold potato, julienned
• 1 small yellow onion, thinly sliced
• 3 green onions, chopped
• 1 tablespoon minced garlic
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon toasted sesame seeds

Directions

1. Make the noodle dough: In a large bowl, whisk flour and salt. Gradually add the water and oil, mixing with your hands or a wooden spoon until a shaggy dough forms. Turn out onto a clean surface and knead firmly for 8 to 10 minutes until the dough is smooth, firm, and elastic. Wrap tightly in plastic wrap and let rest at room temperature for 30 minutes.
2. While the dough rests, prepare the broth: Combine the chicken pieces, water, quartered onion, smashed garlic, ginger, and anchovies (if using) in a large stockpot. Bring to a boil over high heat, then reduce to a gentle simmer. Skim off any foam that rises to the surface and cook uncovered for 25 minutes. Remove the chicken, let it cool slightly, then shred the meat, discarding bones and skin. Strain the broth through a fine-mesh sieve and return it to the pot.
3. Roll out the rested dough on a lightly floured surface into a large rectangle about 1/8-inch thick. Fold the dough loosely in thirds like a letter, then slice crosswise into 1/4-inch wide strips. Unfold the noodles, toss with a generous amount of flour to prevent sticking, and set aside.
4. Bring the strained broth back to a gentle boil. Add the julienned zucchini, potato, and sliced onion, and simmer for 5 to 7 minutes until the vegetables are just tender. Stir in the soup soy sauce, salt, and pepper, then taste and adjust seasoning.
5. Add the fresh noodles directly to the simmering broth, stirring gently to separate them. Cook for 4 to 5 minutes until the noodles are tender but still pleasantly chewy. Stir in the minced garlic during the last minute of cooking.
6. Divide the shredded chicken evenly among 4 large bowls. Ladle the noodles, vegetables, and broth over the chicken. Top each bowl with chopped green onions and a sprinkle of toasted sesame seeds.
7. Serve immediately while piping hot, ideally with a small dish of kimchi and a drizzle of sesame oil on the side.

Cook’s Notes

• For extra chewy noodles with more bite, substitute 1 cup of the all-purpose flour with bread flour or high-gluten flour.
• The dough should be quite firm and not sticky. If it feels tacky, knead in a tablespoon of extra flour; if it's cracking, wet your hands and continue kneading.
• A pizza cutter or sharp chef's knife makes quick work of slicing uniform noodles. Keep the dough well-floured to prevent sticking.
• For a seafood variation, replace the chicken with a combination of cleaned clams, shrimp, and squid, and use seafood instead of chicken in the broth.
• Store leftover noodles and broth separately in the refrigerator for up to 2 days. Cooked noodles will soften, so reheat them briefly in boiling water before serving.

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