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Dumpling Wrapper Miso Soup
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Chef :
Hiroko ListonDumpling Wrapper Miso Soup
‘Hōtō’ Noodle Miso Soup is my family’s favourite Noodle Miso Soup. It can be a perfect dinner on a cold winter day. I usually make the Noodles from scratch, but you can use ready-made Udon Noodles OR Pappardelle. If you have some leftover Dumpling Wrappers, that would be a perfect substitute.
Cooking instructions
* Step 1
Cut all Vegetables and Chicken into small bite-size pieces or slices. *Note: Cut Pumpkin slightly larger.
* Step 2
Heat Dashi Stock in a pot, add Vegetables and Chicken and cook over medium heat until almost tender. Then season with Miso, and add Dumpling Wrappers, 1 piece at a time. *Note: The amount of Miso depends on the type and saltiness of Miso.
* Step 3
Simmer until Dumpling Wrappers are softly cooked. Naturally, you can add more Dumpling Wrappers as much as they can be cooked in the soup.
* Step 4
When Dumpling Wrappers are cooked, add chopped Spring Onions and serve.
Note: if there is a photo you can click to enlarge it
Tag
Dashi Stock *OR 3 cups Water and 1 heaped teaspoon Dashi Powder
Carrot
Chicken *thinly sliced, can be replaced by Pork
small piece Ginger *optional, sliced into thin strips
Satoimo (Taro) OR 1 large Potato
shiitake mushrooms
pumpkin
daikon
Abura-age (Deep-fried Thin Tofu)
◆ Miso
Dumpling Wrappers *cut into the size that is easy to eat
spring onion, thinly sliced
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