Perfect for a rainy day (or any day, really), this steaming soup will warm your stomach and your heart. Hand torn noodles are very forgiving and fun to make and this is a great way to become more comfortable working with dough. Floating in a fragrant light miso broth, this soup has tender cubes of tofu interspersed with moons of daikon radish and chewy, slippery hand torn noodles. Taking less than an hour to make (30-40 minutes if you’re fast at making the noodles!), this is an un-intimidating and nourishing handmade noodle soup.
for the sujebi:2 cups Local Roots all purpose flour
for the soup:1 ½ lb daikon (we used red daikon, but any kind of daikon works!)
This recipe was created by Local Roots contributor Irena Huang / @irena__huang
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