Miso Soup with Mochi Dumplings
Miso Soup with Mochi Dumplings

Hi, I’m Elise. Today, I will show you a way to make miso soup with mochi dumplings recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I’m gonna make it a little bit tastier. This will be really 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 recent trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Miso Soup with Mochi Dumplings is something which I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can have miso soup with mochi dumplings using 13 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Miso Soup with Mochi Dumplings:

  1. Make ready 2 medium Potatoes
  2. Make ready 1/3 medium Carrot
  3. Get 2 cm Daikon radish
  4. Get 2 Dried shiitake mushrooms
  5. Prepare 1/5 Burdock root
  6. Make ready 40 grams Kabocha squash
  7. Make ready 2 tbsp Blended miso
  8. Make ready 1000 ml Dashi stock made from dried sardines or water
  9. Make ready 1 tsp Dashi stock granules
  10. Get For the dumplings:
  11. Make ready 30 grams Shiratamako
  12. Make ready 30 grams Cake flour
  13. Take 40 ml Water

Steps to make Miso Soup with Mochi Dumplings:

  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 it’s done.
  7. It’s delicious with some yuzu pepper added.
  8. One Cookpad user made this into a traditional "kenchin" style soup.

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