Do you have memory of school lunch?
I have really good memory of that because it always tastes great (almost every meal). Lunch time was the most exciting time for me when I was at elementary and middle schools.
When I think about the good soup menu of school lunch, SUI-TON ran through my mind. SUI-TON is a soup with flour dumplings and various kind of vegetables.
I decided to make SUI-TON at home and hope it brings me nostalgic and happy memory!
【Recipe (2 servings)】
1 oz miso paste (fermented soybean paste)*1
1 teaspoon dashi granules*2
0.7 oz (1 sheet) thin fried tofu, Cut into rectangles
1 oz enoki mushrooms, Chopped
1 oz carrot, Sliced
1.5 oz daikon, Sliced
1.5 oz Chinese cabbage, Chopped
1.5 oz kabocha squash, Cut into bite-sized
2 teaspoons green onion, Finely chopped (for topping)
1.7 cups (400ml) water
●1 oz wheat flour
●0.1 cup water
*1 Feel free to adjust the amounts of miso paste to your liking.
*2 If miso paste already contains dashi, don’t need dashi granules. I use miso paste containig dashi this time.
1. Mix ● for making flour dumplings.
2. Heat water, enoki mushrooms, carrot, and daikon in a saucepan.
3. Once it boils, add thin fried tofu, Chinese cabbage, and kabocha squash. (Add dashi granules if you need).
4. Make flour dumplings by spoon and drop into a saucepan. I made 5 of them.
5. Simmer on low heat and when all ingredients are cooked through (flour dumplings become just like the picture) remove from heat.
6. Add miso paste and stir until miso is completely melted. Sprinkle green onion to your liking
Ready to eat!
Actually I was not sure if SUI-TON I used to eat at school was miso taste or not. But I spoke up “This is that taste!!” taking first bite.
The texture of flour dumplings and taste of the soup is fantastic!
Flour dumplings and kabocha squash give the soup thickness, and it goes so well with miso flavor.
I should’ve made more dumplings because it’s amazing (so please use more flour to make more dumplings if you want!).
Enjoy your miso soup!