Recipe of Milk Miso Soup With Rice Flour Dumplings Yummy

Milk Miso Soup With Rice Flour Dumplings.

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Composition of Milk Miso Soup With Rice Flour Dumplings:

1. Require 100 grams - Rice flour.
2. Provide 120 grams Chicken (thigh or breast meat).
3. You need 1 large for Potato.
4. Require 1/2 Carrot.
5. Provide 1/2 for Onion.
6. Require 4 for Shiitake mushrooms.
7. Prepare 250 ml Water.
8. Require 200 ml - Milk.
9. Prepare 1 tbsp for + 3 tablespoons Cooking sake.
10. Provide 1 1/2 tbsp for Miso.
11. Need 1 tbsp for Shiro-dashi.
12. You need 1 - Vegetable oil.
13. Provide 1 Daikon radish sprouts (or green onions etc.).

Milk Miso Soup With Rice Flour Dumplings process:

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..

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