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Three-Color Rice Dumpling Miso Soup

This is a miso soup with cute three-color rice dumplings (dango). Red ones contain carrot, and green ones garland chrysanthemum (shungiku).

Ingredients (4 servings)

Shiratamako (Rice flour) 8 tablespoons
Carrot 2 cm
Shungiku 1/2 stalk
Water 90 cc
Dashi stock 800 cc
Miso 3-1/2 tablespoons
Bamboo sticks 3 (short)

Type of Miso

Awase (Mixed) miso

Our product used in this recipe

Awase (Mixed) miso

Nama-zume Mutenka Awase
(Fresh-packed, Additive-free Mixed Miso)


  1. Grate the carrot. Boil the shungiku and mince. Divide the shiratamako into three equal portions and add the water separately. Mix the grated carrot and minced shungiku, respectively, in two of them. Knead each mixture and make balls. Stick the bamboo sticks into three-color dango balls.
  2. Cook the dango in the dashi stock.
  3. Lower the heat and dissolve the miso. Serve the miso soup in bowls.

★ A Note

Adjust the amount of water added to the shiratamako so that the dango becomes as soft as earlobes.

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