Sujebi is a Korean one-pot hand-torn noodle potato soup that is comforting, hearty, and wholesome. The noodles are soft and chewy and the broth is rich in umami flavor. You're going to fall in love with this soup and making your own noodles!

Sujebi: Korean One-Pot Hand-Torn Noodle and Potato Soup [Vegan]

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Cooking Time



For the Noodles:

  • 1 cup all-purpose flour
  • 1/4 cup cold water
  • 1/2 teaspoon salt
  • 2 teaspoons vegetable oil

For the Broth:

  • 1 Russet potato, peeled and diced
  • 3 1/2 cups water
  • 4 teaspoons vegan kombu dashi powder
  • 1 tablespoon soy sauce
  • 1/2 cup chopped scallions

For the Soy Dipping Sauce:

  • 1 tablespoon soy sauce
  • 2 teaspoons white vinegar
  • 1/2 teaspoon granulated sugar
  • A pinch of gochujang and sesame seeds (optional)


  1. Peel and dice potatoes into 1-inch cubes.
  2. Place 3 cups of water into pot and add potatoes. Then turn on heat to high.
  3. Meanwhile make noodles by combining water, flour, salt, and oil. Knead dough with hands for 1 minute and roll into ball.
  4. When water comes to rolling boil (approx 15 minutes later), add dashi and soy sauce.
  5. Pinch and tear dough and flatten with both thumbs to create paper-thin disc and drop directly into boiling broth.
  6. Continue until noodles are cooked through and dough is fully used (approximately 3 minutes).
  7. Add 1/2 cup water to thin out soup as noodles with soak up broth while they cook.
  8. Turn off heat and garnish with bed of scallions and drizzle of sesame oil.


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