Mochimugi Dumpling Soup
A warming and comforting soup packed with seasonal vegetables and chewy mochi-mugi dumplings — perfect for enjoying the flavors of autumn.
Ingredient
| ≪Ingredient≫ | 6 servings |
| Mochimugi flour | 200 g |
| Daikon radish | 150 g |
| Carrot | 50 g |
| Taro (satoimo) | 200 g |
| Burdock root | 50 g |
| Konnyaku | 100 g |
| Shiitake mushrooms | 3 pieces |
| Green onion | 1 stalk |
| Chicken (bite-size pieces) | 200 g |
| Aburaage (fried tofu pouch) | 1 piece |
| Miso | 100 g |
| Sesame oil | 1 Tbsp |
| Dashi broth | 1200 cc |
Instructions
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Gradually add water to the mochimugi flour, kneading until soft. Drop spoonfuls of dough into boiling water. When the dumplings float and change color, remove them.
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Cut the daikon, carrot, and taro into half-moon slices. Shave the burdock root thinly and soak in water.
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Boil the konnyaku and slice into strips. Slice shiitake, cut green onion into small rounds, cut chicken into bite-size pieces, and slice aburaage.
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Heat sesame oil in a pot, sauté chicken until browned, then add the harder vegetables and sauté lightly.
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Add the dashi broth, then add konnyaku and aburaage. When vegetables soften, season with miso.
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Add the dumplings from Step 1 and sprinkle green onion to finish.
