In a large bowl, combine egg, salt, oil, and water. Gradually add flour as needed to form a firm but pliable dough.

Knead the dough by hand for about 10–15 minutes until it is smooth and elastic.

Cover the bowl and let it rest for 1–2 hours at room temperature; or refrigerate overnight for more chewy texture.

Prepare Additional Toppings (Optional but Recommended)
1. Lightly fry lion’s mane mushrooms until golden brown.
2. Fry onions until deep golden brown and fragrant.
3. Boil or pan-fry fresh mushrooms till cooked.
4. Add as additional toppings as preferred.

In a pot, bring the water to a boil.

Add onion, carrot, potato, and corn to the boiling water. Let it simmer for 30 minutes to release their natural sweetness to the broth.

Finally, add tomato, canned mushrooms, and spinach and proceed to cook the dough.

Pinch off small pieces of the rested dough, flatten with your fingers and drop them directly into the boiling soup.

Let the noodles cook until they float and become tender.

Serve hot. Garnish with fried shallots and optional toppings.