Colorful Spinach Carrot Dumpling Soup

Ingredients

Spinach 10g, Carrot 15g, Flour 50g, Water 10g, Potato 10g, Zucchini 15g, Thin Green Onion 5g, Anchovy Broth 200g, Chopped Garlic 2g, Soy Sauce 2g, Salt 1g

Instructions

1. 1

   Blend the spinach and carrot separately with water.

   
2. 2

   Divide the flour in half, and knead each with spinach juice and carrot juice with salt.

   
3. 3

   Shape the dough from 2 into round rice balls about 1.5cm in diameter.

   
4. 4

   Cut the potato and zucchini into 1.5cm cubes, and cut the thin green onion into 2cm lengths.

   
5. 5

   Add potato, sujebi dumpling, zucchini, chopped garlic, and chive to the anchovy broth in order and boil.

   
6. 6

   Season 5 with soy sauce and salt.