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Miso Soup with Potato Dumplings
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5 from 1 vote

Miso Soup with Potato Dumplings

Prep Time10 minutes
Cook Time10 minutes
Course: Soup
Cuisine: Japanese
Keyword: miso, miso monday, miso paste, miso soup
Servings: 4 servings

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Ingredients

  • 1/4 carrot
  • 1 pkg Shimeji mushrooms
  • 1 green onion
  • 4 cups Dashi
  • 4 Tbsp Miso paste

Potato Dumplings

  • 2 potatoes small
  • 6 Tbsp flour
  • 1/8 tsp salt
US Customary - Metric

Instructions

  • Cut the ends off Shimeji mushrooms and pull them apart. Slice carrot into thin quarter rounds and thinly slice green onion. Set aside.
  • Make dumplings. Peel and grate potatoes, add flour, and mix well. Season with salt. Adjust the amount of flour to achieve a batter that is neither too loose nor too hard.
  • Bring the Dashi to a boil, then add Shimeji mushrooms and carrots, cooking for 2 minutes. Drop spoonfuls of the potato mixture into the soup one by one. Cook for 4-5 minutes or until the dumplings are set. Do not stir while the dumplings are setting.
  • Dissolve miso paste in the soup and add sliced onion. Serve immediately.

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