Hand-Torn Noodle Soup

This is a dish that is offered at restaurants when a pot of soup is served at the table, kept warm on top of a burner. A ball of dough is brought to the table towards the end of the meal, and diners tear off pieces, stretch them thin and throw them into the pot to cook. This is especially fun for the kids. The stretched-out dough doesn’t have to be any specific shape, just as long as it’s thin. This can be made with pretty much any kind of brothy soup. I have many fond memories of making