Daikon Miso Soup with Sujebi (Hand Torn Noodles)

December 09, 2022

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
½ tsp salt
1 ½ tsp neutral oil 
¾ cup water


for the soup:

1 ½ lb daikon (we used red daikon, but any kind of daikon works!)
1 sheet kombu/dried sea kelp
1 tsp salt
¼-½ cup miso paste
1 block Local Roots soft tofu
ground white pepper (optional)



  1. In a medium bowl, combine the flour, salt, oil, and water. Use your hands to mix together and knead in the bowl until the dough begins to come together in a shaggy mess. Pour the dough onto a clean work surface and knead for 10-12 minutes until it is smooth and slightly elastic. Form into a ball and either place the bowl upside down over the dough ball or wrap the dough in Local Roots beeswax wrap to rest. Rest for at least 10 minutes. 
  2. While the noodle dough is resting, begin the soup. Wash the daikon well, then top and tail with a knife to remove the stems and root. Peel the daikon, then slice into rounds and then slice the rounds into quarters.
  3. In a large pot, bring 8-10 cups of water to a boil. Add in the daikon, sheet of kombu, and 1 tsp salt. Boil for 10-20 minutes, until the daikon begins to turn translucent and soften through.
  4. Bring the soup to a rolling boil. Divide the dough in half and leave one half covered/wrapped. Hold the other ball of dough in your non-dominant hand and use your dominant hand to pinch a small piece off, pulling slightly. Set down the ball of dough and use both hands to gently stretch out the piece of dough; the goal is to have a thinner center (so you can almost see your fingertips through it) and to stretch and flatten the edges as much as you can to create a noodle that will cook fairly evenly, while having some chewier and some thinner, slipperier textures in each noodle. This takes some practice to get used to, but the beauty of a hand torn noodle is that it doesn’t have to be perfect, and it is 100% okay to rip a whole in a noodle or tear one in half. 
  5. Once you have torn off and stretched out your first piece of dough, drop it into the boiling soup — try to set it into the soup so that it doesn’t bunch up on itself. Continue tearing and stretching the noodles and dropping them into the soup, stirring the soup occasionally to prevent sticking. 
  6. When all of the dough has been turned into noodles, add the miso paste into the soup and stir. We recommend beginning with ¼ cup of miso and tasting before adding up to ½ cup of miso because miso paste can vary in saltiness.
  7. Allow the final noodles to cook for a few minutes while you cut the tofu. Cut the tofu into large cubes and add it into the soup last to prevent it from breaking up. Stir gently once the tofu has been added and cook for another 1-3 minutes to allow the tofu to heat through. 
  8. Serve the soup hot and garnish with a sprinkle of white pepper if desired. Enjoy!


This recipe was created by Local Roots contributor Irena Huang / @irena__huang

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