Milk Miso Soup With Rice Flour Dumplings

1. 1

   Cut the carrot in half or quarters lengthwise and slice.

2. 2

   Slice the shiitake mushrooms into 2 mm wide pieces.

3. 3

   Cut up the potatoes and onion into bite-sized pieces.

4. 4

   Remove the sinew and fat from the chicken and cut into small bite-sized pieces.

5. 5

   Sprinkle with 1 tablespoon of sake.

6. 6

   Combine the rice flour with 120 ml of water (not listed) and mix well.

7. 7

   Heat some oil in a frying pan, add the chicken, and stir-fry.

8. 8

   When the surface of the chicken has cooked, add the cut vegetables and continue stir frying over medium heat.

9. 9

   Add the water, 3 tablespoons of sake and shiro-dashi.

10. 10

    Cover with a lid, cook over high heat until it comes to a boil, then turn down to low and simmer for a few minutes.

11. 11

    When the vegetables are almost cooked through, add the milk and put the lid back on.

12. 12

    Simmer for 1-2 minutes.

13. 13

    While the soup is simmering, add spoonfuls of the dumpilng batter from Step 3.

14. 14

    When all the batter is added, simmer for around 3 minutes until the dumplings have cooked through.

15. 15

    Dissolve in the miso, stir once, and turn off the heat.

16. 16

    Ladle into serving bowls.

17. 17

    Garnish with daikon radish sprouts.

* Per serving · 4 servings · Values may vary.

No additional tips available.