Recipe: Delicious Miso Soup with Mochi Dumplings

Recipe: Delicious Miso Soup with Mochi Dumplings Delicious, fresh and tasty.

Miso Soup with Mochi Dumplings. Unlike the well known Miso soup, this soup is seasoned with soy sauce and salt which gives a lighter taste. 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. Great recipe for Miso Soup with Mochi Dumplings.

Please adjust the amount of miso to your taste.

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.

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

Ingredients of Miso Soup with Mochi Dumplings

1. Prepare of Potatoes.

2. Prepare of Carrot.

3. Prepare of Daikon radish.

4. Prepare of Dried shiitake mushrooms.

5. You need of Burdock root.

6. It’s of Kabocha squash.

7. Prepare of Blended miso.

8. You need of Dashi stock made from dried sardines or water.

9. It’s of Dashi stock granules.

10. It’s of For the dumplings:.

11. It’s of Shiratamako.

12. It’s of Cake flour.

13. You need of Water.

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

Rehydrate the dried shiitake mushrooms and slice thinly.

Add miso paste and stir until miso is completely melted.

Put chili oil and minced green onion before serving.

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..

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!

On New Year's Day, hardened mochi pieces are reheated and used in ozoni soup.

In Kyoto, round vegetables and mochi bob around in a pale miso soup; in Tokyo, rectangular mochi is served in shoyu broth; in Kanazawa, people add multicolored mochi and sweet shrimp to clear dashi; and in Fukui, it's red miso soup with mochi and nothing else.