Directions

To Prep

1. In a small bowl, mix all sauce ingredients together and set aside.
2. In a large bowl, add the flour and water, stir to combine. Knead to form a ball and seal in a plastic bag. Place in the fridge for 1 hr.

To Cook

1. In a stock pot, add the stock ingredients and bring to boil. Lower the heat to simmer 5-7 mins. Strain to discard the anchovies.
2. Bring the soup to boil again and add in the garlic and potato. Cook for 3 mins, then add zucchini and cook for 2-3 mins.
3. Get the dough and rip it all into flat, bite-sized pieces, adding to the stock as you go. Cook the dough pieces for 5-7 mins, or until the edges are slightly translucent and the pieces starting to float.
4. Place in the spring onion and egg without stirring and add salt to taste. Serve hot with seasoned soy sauce.