Hello, I’m Kate. Today, we’re going to make miso soup with mochi dumplings recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Miso Soup with Mochi Dumplings Recipe
Miso Soup with Mochi Dumplings is one of the most popular of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. Miso Soup with Mochi Dumplings is something which I have loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. You can cook miso soup with mochi dumplings using 13 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Miso Soup with Mochi Dumplings:
- Take 2 medium Potatoes
- Take 1/3 medium Carrot
- Prepare 2 cm Daikon radish
- Prepare 2 Dried shiitake mushrooms
- Get 1/5 Burdock root
- Get 40 grams Kabocha squash
- Take 2 tbsp Blended miso
- Prepare 1000 ml Dashi stock made from dried sardines or water
- Get 1 tsp Dashi stock granules
- Get For the dumplings:
- Make ready 30 grams Shiratamako
- Take 30 grams Cake flour
- Get 40 ml Water
Instructions to make Miso Soup with Mochi Dumplings:
- 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.
So that is going to wrap this up with this special dish miso soup with mochi dumplings recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Happy cooking.
