Sujebi

Ingredients

2 chicken breasts, cut into small bite sized pieces

1 block of tofu, cut into small bite sized pieces

2 TBS olive oil

1 TBS soy sauce

¼ black pepper

1 onion, chopped to small pieces

3 celery sticks, sliced thinly

2 medium carrots, chopped to small pieces

2 cloves garlic, coarsely chopped

3 green onions, thinly sliced

8 medium size mushroom, sliced

2 cups whole wheat flour

4 cups of water for soup base and 1 cup of water for noodle dough

Instructions

Make the noodle batter by mixing 2 cups of flour, 1 TBS oil, and 1 cup of water.

Sauté the onion, celery, carrots, and garlic until the onion is slightly cooked.

Add 4 cups of water, black pepper, and soy sauce to the pan.

When the soup starts to bubble, add chicken, mushrooms, and tofu.

When the soup starts to bubble vigorously, drop bite-sized pieces of dough into the boiling soup.

Tips for making the noodles: before scooping a small piece of dough, dip a Korean spoon in the soup broth to avoid the batter sticking to the spoon. Repeat this until you use up all of the dough, mixing the cooked sujebi pieces into the soup.

Once the noodles are cooked, add green onions. Enjoy!