Hand-Torn Noodle Soup with Chicken and Vegetables

In most chicken noodle soups, the noodles are an afterthought. Here, they’re the star. Inspired by sujebi, a Korean hand-torn noodle soup, we form our noodles from a simple flour-and-water dough. While it rests, the chicken and vegetable base comes together. When it’s time to form the noodles, no rolling or cutting is needed. They’re shaped simply by flattening the dough by hand, tearing off small pieces and dropping them directly into the hot broth. The rustic noodles have a satisfying dumpling-like texture.