To make the dough:

• Add the flour, water, oil and salt to a food processor and blend until a dough forms. Knead a few times to form a smooth dough. Alternatively, mix the flour, water, oil and salt in a bowl with chopsticks. Once it becomes shaggy, knead with your hands until a smooth dough forms. Place in a bag and rest in the refrigerator for at least 30 minutes. 
• In the meantime, prepare your choice of soup and ingredients. 

To use it in noodle soups:

• If cooking separately: Bring a pot of water to a boil. In the meantime, tear thin pieces of the dough. The dough should stretch by itself, but if you find it too thick flatten with your hands. Once the water comes to a boil, drop the noodles in and cook until they start to float (about 5 minutes). Strain and rinse in cold water. Add the cooked noodles at the end when your soup is ready to be served. 
• If using directly in the soup: Bring the soup broth to a boil over high heat. Reduce heat to medium high for a soft boil. Add the proteins (tofu), root vegetables and any vegetables (onions) that take longer to cook.  Cook for 3-5 minutes (or until they are half way cooked). Bring the soup back to a boil, drop the noodles in and cook for about 3-4 minutes. Once they are almost done cooking (you can pick one up and check the texture of the noodles), add in vegetables that are quick cooking (mushrooms and leafy greens). Turn off the heat, remove from burner and serve. 
• Tip: At first, I highly recommend preparing the noodles before dropping them in so they cook evenly. Once you get the hand of tearing the dough, you can tear and place it into the pot as you go or have someone help you to speed up the process.