Toast the anchovies then add water, dried kelp, onion, and boil for 20 minutes.
In a bowl, combine flour, water, and salt and knead until it forms into a ball. Wrap and let it rest in the fridge.
Cut the potatoes and zucchini into bite size pieces. Julienne the onion, mince the garlic and chop the scallions.
Strain the broth then bring it to a boil. Add the potatoes and onions. When the potatoes are almost done, add the zucchini, minced garlic, and soup soy sauce.
Take the dough out and wet your hands so the dough doesn't stick. Tear off a piece of the dough and stretch it out thinly then add it to the soup. Repeat until all the dough is gone.
Boil until the noodles are fully cooked, about 2 to 3 minutes. Garnish with scallions.