Milk Miso Soup With Rice Flour Dumplings Recipe by cookpad.japan
Cooking Instructions 1 Cut the carrot in half or quarters lengthwise and slice. Slice the shiitake mushrooms into 2 mm wide pieces. Cut up the potatoes and onion into bite-sized pieces. 2 Remove the sinew and fat from the chicken and cut into small bite-sized pieces. Sprinkle with 1 tablespoon of sake. 3 Combine the rice flour with 120 ml of water (not listed) and mix well. 4 Heat some oil in a frying pan, add the chicken, and stir-fry. 5 When the surface of the chicken has cooked, add the cut vegetables and continue stir frying over medium heat. 6 Add the water, 3 tablespoons of sake and shiro-dashi. 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. 7 When the vegetables are almost cooked through, add the milk and put the lid back on. Simmer for 1-2 minutes. 8 While the soup is simmering, add spoonfuls of the dumpilng batter from Step 3. When all the batter is added, simmer for around 3 minutes until the dumplings have cooked through. 9 Dissolve in the miso, stir once, and turn off the heat. 10 Ladle into serving bowls. Garnish with daikon radish sprouts. 1 Cut the carrot in half or quarters lengthwise and slice. Slice the shiitake mushrooms into 2 mm wide pieces. Cut up the potatoes and onion into bite-sized pieces. 1 Cut the carrot in half or quarters lengthwise and slice. Slice the shiitake mushrooms into 2 mm wide pieces. Cut up the potatoes and onion into bite-sized pieces. 2 Remove the sinew and fat from the chicken and cut into small bite-sized pieces. Sprinkle with 1 tablespoon of sake. 2 Remove the sinew and fat from the chicken and cut into small bite-sized pieces. Sprinkle with 1 tablespoon of sake. 3 Combine the rice flour with 120 ml of water (not listed) and mix well. 3 Combine the rice flour with 120 ml of water (not listed) and mix well. 4 Heat some oil in a frying pan, add the chicken, and stir-fry. 4 Heat some oil in a frying pan, add the chicken, and stir-fry. 5 When the surface of the chicken has cooked, add the cut vegetables and continue stir frying over medium heat. 5 When the surface of the chicken has cooked, add the cut vegetables and continue stir frying over medium heat. 6 Add the water, 3 tablespoons of sake and shiro-dashi. 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. 6 Add the water, 3 tablespoons of sake and shiro-dashi. 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. 7 When the vegetables are almost cooked through, add the milk and put the lid back on. Simmer for 1-2 minutes. 7 When the vegetables are almost cooked through, add the milk and put the lid back on. Simmer for 1-2 minutes. 8 While the soup is simmering, add spoonfuls of the dumpilng batter from Step 3. When all the batter is added, simmer for around 3 minutes until the dumplings have cooked through. 8 While the soup is simmering, add spoonfuls of the dumpilng batter from Step 3. When all the batter is added, simmer for around 3 minutes until the dumplings have cooked through. 9 Dissolve in the miso, stir once, and turn off the heat. 9 Dissolve in the miso, stir once, and turn off the heat. 10 Ladle into serving bowls. Garnish with daikon radish sprouts. 10 Ladle into serving bowls. Garnish with daikon radish sprouts. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Banana Crispy Snack In 2 Minutes Strip steak French country chicken with mushroom sauce Homemade Yoshinoya-Style Gyudon (Beef Rice Bowl) Kt's Perfect Hard-Boiled Eggs Banana Crispy Snack In 2 Minutes Strip steak French country chicken with mushroom sauce Homemade Yoshinoya-Style Gyudon (Beef Rice Bowl) Kt's Perfect Hard-Boiled Eggs Komatsuna and Pork Soboro Rice Bowl An Easy Breakfast Rice Bowl: Wiener Sausage, Green Onion and Egg Miso Marinated Tofu Our Family's Delicious Beef Rice Bowl Chinese Chive and Egg Rice Bowl with Tons of Sauce Simmered Chicken Wings and Boiled Eggs Chicken Wing Gyoza (with chicken de-boning instructions) Yoshinoya-Style Beef Bowl Oven Baked Chicken Wings Glazed with Honey Grated Lotus Root Soup Komatsuna and Pork Soboro Rice Bowl An Easy Breakfast Rice Bowl: Wiener Sausage, Green Onion and Egg Miso Marinated Tofu Our Family's Delicious Beef Rice Bowl Chinese Chive and Egg Rice Bowl with Tons of Sauce Simmered Chicken Wings and Boiled Eggs Chicken Wing Gyoza (with chicken de-boning instructions) Yoshinoya-Style Beef Bowl Oven Baked Chicken Wings Glazed with Honey Grated Lotus Root Soup