Chewy Hand-Pulled Noodles in Rich Beef Bone Broth
Beef Bone Broth Noodles ☆ A Healthy and Hearty One-Bowl Meal for the Whole Family!
Enjoy the delightful texture of chewy, hand-pulled noodles swimming in a deeply flavorful and nourishing beef bone broth. This satisfying dish is perfect for warming you up and filling you with energy.
Main Ingredients
- 3 cups beef bone broth (using a standard paper cup)
- 1/6 onion, thinly sliced
- 30g carrot, thinly sliced
- 1/2 potato, thinly sliced
- 1/2 green onion, diagonally sliced
- 1 egg, lightly beaten
- A pinch of shredded dried seaweed (garnish)
Noodle Dough Ingredients
- 1 cup all-purpose flour (using a standard paper cup)
- A pinch of salt (for the dough)
- 1 tablespoon cooking oil
- 1/3 cup water (using a standard paper cup), adjust consistency as needed
Seasoning Ingredients
- 1 tablespoon soy sauce for soup (guk-ganjang)
- A pinch of salt (to taste)
- A pinch of black pepper
- 1/2 tablespoon minced garlic
- 1 cup all-purpose flour (using a standard paper cup)
- A pinch of salt (for the dough)
- 1 tablespoon cooking oil
- 1/3 cup water (using a standard paper cup), adjust consistency as needed
Seasoning Ingredients
- 1 tablespoon soy sauce for soup (guk-ganjang)
- A pinch of salt (to taste)
- A pinch of black pepper
- 1/2 tablespoon minced garlic
Cooking Instructions
Step 1
In a bowl, combine 1 cup of all-purpose flour, a pinch of salt, and 1 tablespoon of cooking oil for the noodle dough. Gradually add 1/3 cup of water, mixing until a dough forms. If it’s too sticky, add a little more flour; if it’s too dry, add a bit more water. Knead the dough until it’s smooth and no longer sticks to your hands. Aim for a pliable consistency.
Step 2
Wrap the prepared dough tightly with plastic wrap and let it rest in the refrigerator for 30 minutes. This resting period allows the gluten to relax, resulting in chewier and more tender noodles.
Step 3
Pour 3 cups of beef bone broth into a thick-bottomed pot and bring it to a boil over high heat. Once the broth is boiling vigorously, take the rested dough and pinch off small, bite-sized pieces directly into the boiling broth. Avoid making them too thin, as they might break apart.
Step 4
Once the noodles begin to float and cook, add the thinly sliced onion, carrot, potato, and diagonally sliced green onion to the pot. Let them simmer together; the vegetables will add a natural sweetness to the broth.
Step 5
In a separate small bowl, lightly beat the egg. Once the soup is boiling, slowly drizzle the beaten egg around the edges of the pot. Do not stir immediately; let it set for about 10 seconds before gently stirring to create delicate egg ribbons.
Step 6
Season the soup with 1 tablespoon of soy sauce for soup, a pinch of salt, a pinch of black pepper, and 1/2 tablespoon of minced garlic. Taste and adjust the seasoning if needed, adding more salt for saltiness or a little more soy sauce for depth. Let it simmer for a few more minutes for the flavors to meld.
Step 7
Ladle the hot beef bone noodle soup into deep bowls. Garnish generously with shredded dried seaweed. Serve immediately and enjoy this comforting, delicious, and filling meal.
