Miso Soup with Mochi Dumplings.
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
- You need 2 medium of Potatoes.
- It's 1/3 medium of Carrot.
- Prepare 2 cm of Daikon radish.
- It's 2 of Dried shiitake mushrooms.
- It's 1/5 of Burdock root.
- You need 40 grams of Kabocha squash.
- Prepare 2 tbsp of Blended miso.
- Prepare 1000 ml of Dashi stock made from dried sardines or water.
- Prepare 1 tsp of Dashi stock granules.
- You need of For the dumplings:.
- You need 30 grams of Shiratamako.
- It's 30 grams of Cake flour.
- You need 40 ml of Water.
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. Rest in the refrigerator for at least 30 minutes..
- 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..
- 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..
- Dissolve in the blended miso, and add the dashi stock granules..
- 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.).
- Ladle into bowls, garnish with some chopped green onion and it's done..
- It's delicious with some yuzu pepper added..
- One Cookpad user made this into a traditional "kenchin" style soup..
