365 Days Miso Soup
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Dango-jiru
Dango-jiru (dumpling soup) is a specialty of Oita Prefecture. It contains various ingredients and will satisfy you.
Ingredients (4 servings)
| Flour | 300 g |
|---|---|
| Salt | 1/2 teaspoon |
| Water | 170 cc |
| Chicken | 80 g |
| Pumpkin | 1/4 |
| Taro | 1 |
| Aburaage (Deep-fried tofu) | 1 piece |
| Daikon radish | 1/4 |
| Carrot | 1/2 |
| Shichimi-togarashi (Japanese mixed spices) | A dash |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Directions
- Mix the flour, salt and water and knead well. Make the dough into a thick rod of about 2 cm in diameter. Cut the dough into pieces in the size of your thumb. Keep the dough in a refrigerator for about an hour. Cut the aburaage into strips and the other ingredients into proper sizes.
- Bring the dashi stock to a boil and add the ingredients. After the ingredients are cooked, dissolve the miso and boil for a moment.
- Serve the miso soup in bowls with the shichimi-togarashi sprinkled.
★ A Note
The umami (good taste) of daikon, carrot, pumpkin, chicken and aburaage makes the miso soup tastier. You can add other root vegetables.
Type of Miso
Mugi (Barley) miso
Our product used in this recipe
Kyushu-sodachi Mugi
(Kyushu-grown Barley Miso)
