Kimchi hand-tored Kamut noodle soup

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.

Heat up a 4 cups of pork bone broth or any stock you have. Add cook pork belly, mushroom, kimchi and tofu.

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.

Adjust seasoning and add green chilli after you turn off the stove. Serve immediately.