365Days Miso Soup
Photo of miso soup


Dango-jiru (dumpling soup) is a specialty of Oita Prefecture. It contains various ingredients and will satisfy you.

Ingredients (4 servings)

Flour 300 g
Salt 1/2 teaspoon
Water 170 cc
Chicken 80 g
Pumpkin 1/4
Taro 1
Aburaage (Deep-fried tofu) 1 piece
Daikon radish 1/4
Carrot 1/2
Shichimi-togarashi (Japanese mixed spices) A dash
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Mugi (Barley) miso

Our product used in this recipe

Mugi (Barley) miso

Kyushu-sodachi Mugi
(Kyushu-grown Barley Miso)


  1. Mix the flour, salt and water and knead well. Make the dough into a thick rod of about 2 cm in diameter. Cut the dough into pieces in the size of your thumb. Keep the dough in a refrigerator for about an hour. Cut the aburaage into strips and the other ingredients into proper sizes.
  2. Bring the dashi stock to a boil and add the ingredients. After the ingredients are cooked, dissolve the miso and boil for a moment.
  3. Serve the miso soup in bowls with the shichimi-togarashi sprinkled.

★ A Note

The umami (good taste) of daikon, carrot, pumpkin, chicken and aburaage makes the miso soup tastier. You can add other root vegetables.

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