Recipe: Delicious Kimchi hand-tored Kamut noodle soup 泡菜面片汤

Kimchi hand-tored Kamut noodle soup 泡菜面片汤.

Kimchi hand-tored Kamut noodle soup 泡菜面片汤 You can cook Kimchi hand-tored Kamut noodle soup 泡菜面片汤 using 8 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Kimchi hand-tored Kamut noodle soup 泡菜面片汤

  1. You need of organic Kamut flour.
  2. You need of *2 cup AP flour.
  3. You need of cooked pork belly slice.
  4. You need of silken tofu.
  5. It’s of sliced kimchi.
  6. You need of white button mushroom.
  7. It’s of green chili, optional.
  8. You need of Salt, suger.

Kimchi hand-tored Kamut noodle soup 泡菜面片汤 step by step

  1. Make the dough one day ahead or first thing in the morning by mixing 1 cup of flour mix with 1/3-1/2 cup of water to make a smooth ball. Cover and allow it to rest..
  2. Heat up a 4 cups of pork bone broth or any stock you have. Add cook pork belly, mushroom, kimchi and tofu..
  3. Once boiling, simmer for about 5 minutes. Get ready to make hand tored noodles. Pinch half thumb size piece at a time to the boiling broth until you used up your dough. Stir and cook for 1-3 more minutes depends on the size of your noodles..
  4. Adjust seasoning and add green chilli after you turn off the stove. Serve immediately..