Hearty Suiton (Flour Dumpling Soup)
Hand-kneaded flour dumplings in a soy-seasoned broth loaded with chicken and root vegetables. Chewy dumplings that fill you up, an old-fashioned soup.
Ingredients
- [dumpling] Cake flour100g
- [dumpling] Water70ml
- [dumpling] Salta pinch
- Chicken thigh100g
- Daikon radish4cm
- Carrot1/3
- Burdock root1/3
- Shiitake mushrooms2
- Leek (naga-negi)1/2
- [broth] Dashi stock800ml
- [broth] Soy sauce2 tbsp
- [broth] Mirin1 tbsp
- [broth] Salta pinch
Directions
- In a bowl, combine the cake flour and salt and knead, adding water little by little, until as soft as an earlobe. Cover and rest 10 minutes (develops chew).
- Cut the chicken into bite-size pieces, the daikon and carrot into quarter-rounds, shave the burdock, slice the shiitake and slice the leek diagonally.
- Put the dashi, daikon, carrot and burdock in a pot, bring to a boil, add the chicken and shiitake, skim and simmer for 10 minutes until the vegetables soften.
- Add the soy sauce and mirin, then spoon in the dumpling dough in bite-size pieces (a water-wetted spoon keeps it from sticking).
- Once the dumplings float, simmer 2-3 minutes more, add the leek and simmer briefly. Season with salt.
- Trivia: suiton is a simple flour dish eaten since old times, and during and after the war it was widely eaten as a substitute staple during food shortages.