Today’s miso soup is made with potato dumplings. Dumpling soups, known as Suiton, are found in many regions in Japan, and the dumplings are usually made from flour and water. Suiton is a simple and hearty dish, loved as comfort food. Here, Suiton dumplings are made with grated raw potatoes. The texture of the dumplings becomes chewy once they are cooked in the soup, and they are delicious. And it’s so easy to make with the ingredients you already have. Add whatever vegetables you have in the fridge; there is no need to shop for this miso soup. It’s warm and filling, making it a perfect dish for cold nights. Hope you try it!
Miso Soup with Potato Dumplings
Ingredients
- 1/4 carrot
- 1 pkg Shimeji mushrooms
- 1 green onion
- 4 cups Dashi
- 4 Tbsp Miso paste
Potato Dumplings
- 2 potatoes (small)
- 6 Tbsp flour
- 1/8 tsp salt
Instructions
- Cut the ends off Shimeji mushrooms and pull them apart. Slice carrot into thin quarter rounds and thinly slice green onion. Set aside.
- Make dumplings. Peel and grate potatoes, add flour, and mix well. Season with salt. Adjust the amount of flour to achieve a batter that is neither too loose nor too hard.
- Bring the Dashi to a boil, then add Shimeji mushrooms and carrots, cooking for 2 minutes. Drop spoonfuls of the potato mixture into the soup one by one. Cook for 4-5 minutes or until the dumplings are set. Do not stir while the dumplings are setting.
- Dissolve miso paste in the soup and add sliced onion. Serve immediately.
