Pour the all-purpose flour into a bowl.

Add the egg and water to the flour and knead by hand.

Let the dough rest at room temperature while preparing the anchovy broth.

Slice the zucchini, thinly slice the potato, and tear the oyster mushrooms into smaller pieces.

Bring the anchovy broth to a boil and tear small pieces of dough into the broth.

Add the vegetables to the broth once all the dough pieces are in.

Season the soup with soy sauce, minced garlic, salt, and pepper.

Cook until the dough pieces are fully cooked and the vegetables are tender.

Add the perilla seed powder and stir to combine.