How to make ★Suiton★Japanese wheat dumpling miso soup(EP165)

Suiton is a wheat flour dumpling cooked in a soup made with a lot of vegetables.

This is one of the most humble dishes in Japanese cuisine, eaten for a period.

This is a very primitive form of Udon noodles. You can make it easily at home if you have flour on hand.

I remember “Suiton” was served as school lunch at the elementary school.

So when I eat Suiton, it always reminds me of my childhood.

You can use any vegetables in your fridge for this recipe. But I don’t want to skip the Japanese Kabocha squash.

The natural sweetness from Kabocha and the dumplings go very well together.

I’d like to use Niboshi Dashi, which I introduced you last week for this recipe.

The flour makes a soup slightly thickened.

・ingredients for miso soup
daikon
carrot
burdock root
shimeji mushroom
onion
pumpkin
scallion
Abura-age (Deep fried sliced Tofu)
500 g of these ingredients

・Miso soup
1 liter water
30 g Niboshi
4 tbs yellow miso

・”Suiton”　wheat flour dumpling
1/2 cup all-purpose flour
1/4 cup water
a pinch of salt

・Kombu "Tsukudani"
150g Dashi leftovers (Kombu & dried shiitake)
2 tbs sugar
1 1/2 soy sauce
1 tbs glutinous rice syrup (or corn syrup or sugar)

Full recipe:
"Suiton"

"Tsukudani"

Check my Social Media for daily update!

Facebook:

Instagram

Check out my store on Amazon!
You will find what I am using in my video.

※Kitchen Princess Bamboo earn small amount of commission from the store. The profit is saved for "Give Away"!

music:youtube music library

Sharing output get better skills.
Thanks! Love from Japan♡

#kitchenprincessbamboo#japanesecooking#misosoup

[Mattbro]

me and my fiances favorite winter dish! Made it again tonight because it was an especially cold day

[Amy-Bo-Bamy]

I love the idea of using the kombu again after making dashi! Can't wait to try this.

[artisticnita]

"I dont recommend honey, because it tastes honey" this statement was very adorable to me for some reason. 🤗

[ellep]

It wasn't until recently that I learned that burdock was edible. I was always under the impression that it was poisonous. Now you make me very tempted to dig them up this year, since they grow wild here (Ontario, Canada). The kombu tsukudani looks very tasty and I will try it the next time I make a broth. Thanks for the recipes.

[ima]

Thank you for the tsukudane recipe. I’ve been looking all over for it. I also don’t want to throw away my expensive hokaido kombu.

[micialicia]

Hi! This looks amazing! I was wondering, how do you store the hal daikon and carrot that you didn't use for this recipe?
大根や人参の残りの正しい保存方教えてくださいませんか。

[jasperfen]

That looks great. I love really old recipes like this. I need to pick up some of that melon. I'll check the biggest Asian grocery store in my area for the glutinous rice syrup. is there any difference between using the rice syrup and sugar aside from a glossy appearance?
Thanks as always!

[akacjabiala]

if kabocha squash is unavailable, what can i use instead? butternut squash will go?