Soojebi (Hand Torn Noodle Soup)




  1. Prepare vegetable stock
  2. Combine flour, water, and salt in a bowl and knead by hand. If the dough is sticky, add additional flour until the dough comes together in a solid ball without remnants. Put the dough in the refrigerator (can be left for 30min to 3 days).
  3. Stretch the dough to make it thin. Tear it into bite sizes and drop it into the boiling soup (Be careful!). Add all veggies and add soy sauce/salt.
  4. Close the lid and cook for 10 min. The doughs will float when they are ready to serve.