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Before you jump to Miso Soup with Mochi Dumplings recipe, you may want to read this short interesting healthy tips about Energy Enhancing Snacks.
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We hope you got insight from reading it, now let’s go back to miso soup with mochi dumplings recipe. You can have miso soup with mochi dumplings using 13 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to cook Miso Soup with Mochi Dumplings:
- Get 2 medium of Potatoes.
- You need 1/3 medium of Carrot.
- Use 2 cm of Daikon radish.
- Take 2 of Dried shiitake mushrooms.
- Take 1/5 of Burdock root.
- Take 40 grams of Kabocha squash.
- Prepare 2 tbsp of Blended miso.
- You need 1000 ml of Dashi stock made from dried sardines or water.
- Provide 1 tsp of Dashi stock granules.
- Get of For the dumplings:.
- Provide 30 grams of Shiratamako.
- Provide 30 grams of Cake flour.
- You need 40 ml of Water.
Steps 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..
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