Mochimugi Suiton (Barley Dumpling Soup)
A warming soup filled with seasonal vegetables. The natural sweetness of the ingredients enhances the flavor. Mochimugi flour is especially rich in dietary fiber, making this a health-friendly dish as well.
Ingredient(For 6 servings)
| ≪Ingredient≫ | For 6 servings | Preparation |
| Mochimugi flour | 200 g | |
| Water | 300 ml | Adjust amount to achieve desired dough texture |
| Daikon radish | 150 g | Cut into half-moon slices |
| Burdock root | 50 g | Thinly shave and soak in water |
| Carrot | 50 g | Cut into half-moon slices |
| Taro (satoimo) | 200 g | Cut into half-moon slices |
| Konnyaku | 100 g | Boil, then cut into strips |
| Shiitake mushrooms | 3 pieces | Slice thinly |
| Green onion | 1 stalk | Slice finely |
| Chicken | 200 g | Cut into bite-size pieces |
| Abura-age (fried tofu) | 1 piece | Pour hot water to remove oil, then cut into strips |
| Miso | 100 g | |
| Sesame oil | 1 Tbsp | |
| Dashi broth | 1200 ml |
Instructions
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Gradually add water to the mochimugi flour and knead until soft.
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Drop spoonfuls of the dough into boiling water. Once they float and turn translucent, remove them.
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Heat sesame oil in a pot and sauté the chicken. When browned, add the harder vegetables first and lightly stir-fry. Add dashi, then konnyaku and abura-age. When vegetables become tender, season with miso.
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Add the suiton dumplings and finish with green onions.
This is suiton (flour dumplings) made with mochimugi flour, a specialty product of Fukusaki Town.
It has a wonderfully chewy texture and tastes absolutely delicious!
The nostalgic, simple flavor is irresistible.
Please give it a try and make it at home.
