Easiest Way to Make Yummy Miso Soup with Mochi Dumplings

Easiest Way to Make Yummy Miso Soup with Mochi Dumplings Delicious, fresh and tasty.

Miso Soup with Mochi Dumplings. Great recipe for Miso Soup with Mochi Dumplings. My mother used to make this soup for me. She used to put some frozen bamboo shoots in this.

Reduce the flame to low and add the pureed miso.

Pour into a bowl and add the mochi puffs and scallions.

Unlike the well known Miso soup, this soup is seasoned with soy sauce and salt which gives a lighter taste.

You can have Miso Soup with Mochi Dumplings using 13 ingredients and 8 steps. Here is how you cook that.

Ingredients of Miso Soup with Mochi Dumplings

1. Prepare 2 medium of Potatoes.

2. Prepare 1/3 medium of Carrot.

3. Prepare 2 cm of Daikon radish.

4. Prepare 2 of Dried shiitake mushrooms.

5. Prepare 1/5 of Burdock root.

6. Prepare 40 grams of Kabocha squash.

7. Prepare 2 tbsp of Blended miso.

8. It’s 1000 ml of Dashi stock made from dried sardines or water.

9. Prepare 1 tsp of Dashi stock granules.

10. It’s of For the dumplings:.

11. Prepare 30 grams of Shiratamako.

12. Prepare 30 grams of Cake flour.

13. Prepare 40 ml of Water.

Cut vegetables In Japan, soup is usually served with rice, but I wanted to make a one-pot meal, hence I added mochi dumplings to the soup.

Miso Soup with Mochi Dumplings instructions.

Put the two flours in a bowl, and knead while adding the water a little at a time until it forms a soft dough.

Cut up the potato, carrot and daikon radish into thin, easy to eat slices.

Miso Soup with Mochi Dumplings instructions

1. Put the two flours in a bowl, and knead while adding the water a little at a time until it forms a soft dough. Rest in the refrigerator for at least 30 minutes..

2. Cut up the potato, carrot and daikon radish into thin, easy to eat slices. Rehydrate the dried shiitake mushrooms and slice thinly. Shave the burdock root thinly, and cut up the kabocha squash into bite-sized pieces..

3. Add the dashi stock (made from dried sardines) or water and all the cut up vegetables except the kabocha squash into a pan and bring to a boil. Lower the heat to medium, simmer for a bit then add the kabocha squash. Simmer until tender..

4. Dissolve in the blended miso, and add the dashi stock granules..

5. Pull off small portions of the rested dumpling dough, form into dumplings and drop into the soup. Simmer over medium heat for 3-4 minutes. (You can get about 16 dumplings from the dough.).

6. Ladle into bowls, garnish with some chopped green onion and its done..

7. Its delicious with some yuzu pepper added..

8. One Cookpad user made this into a traditional "kenchin" style soup..

Add miso paste and stir until miso is completely melted.

Put chili oil and minced green onion before serving.

Miso soup with dumplings is definitely amazing soup!!

I haven't expect how much chili oil does great job for this miso soup.

It tastes like the soup of RAMEN!