Tomato-Bacon Minestrone Sujebi (Korean × Italian)

Method

1. Mix the flour and salt in a bowl, add the olive oil and the water a little at a time, press into a ball and knead for 5 min until smooth. Wrap and rest in the fridge for 30 minutes.

   Add in this stepAll-purpose flour 200 gSalt (for the dough) 1 pinchOlive oil (for the dough) 1 tspCold water (for the dough) 110 ml

2. Cut the bacon into 1 cm strips. Put half the olive oil and the bacon in a 20 cm pot and cook over medium heat for 4 min, until the fat runs and the edges turn golden.

   Add in this stepExtra-virgin olive oil ¾ tbspBacon 60 g

   medium heat

3. Dice the onion and carrot into 5 mm cubes and slice the garlic thinly, then add them. Cook over medium heat for 5 min, until the onion is soft and translucent; keep stirring, as burnt garlic tastes bitter.

   Add in this stepOnion ½Carrot ½Garlic cloves 2

   medium heat

4. Stir in the tomato paste and cook over medium heat for 1 min, until it darkens to a brick red. This takes the raw sharpness away and deepens the flavour.

   Add in this stepTomato paste 1 tbsp

   medium heat

5. Add the canned tomatoes, stock and dried herbs and bring to a lively boil over high heat, about 6 min.

   Add in this stepCanned chopped tomatoes 300 gChicken stock 750 mlDried Italian herbs ½ tsp

   high heat

6. Cut the zucchini into 1 cm pieces and add them. Keep the soup boiling over medium-high heat, and with wet hands stretch the dough thin (2–3 mm) and tear bite-sized pieces into the pot. After the last piece goes in, cook for 4 min more, until the dough floats and looks translucent. Stir now and then so nothing catches on the bottom.

   Add in this stepZucchini ½

   medium-high heat

7. Season with salt and pepper. Ladle into bowls, grate over the Parmesan, tear the basil on top and finish with the rest of the olive oil.

   Add in this stepSalt to tasteBlack pepper to tasteParmigiano Reggiano, grated 20 gFresh basil leaves 6Extra-virgin olive oil ¾ tbsp