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Brown Rice Dumpling Miso Soup

The more you chew a brown rice dumpling, the more it tastes good. This is a soothing miso soup.

Ingredients (4 servings)

Brown rice dumplings
Cooked brown rice 160 g
Flour 70 g
Carrot 1/3
Burdock 1/3
Konjac (Devil’s tongue) 1/6 cake
Mizuna (Potherb mustard) 2 stalks
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Kome (Rice) miso


  1. Mix the flour in the cooked brown rice and knead. Adjust the firmness with water and make dumplings. Cut the burdock into smaller chunks. Remove harshness from the konjac by pouring boiling water over it and tear into pieces with a spoon. Cut the mizuna to 4 ~ 5-cm length.
  2. Cook the ingredients of 1 except the mizuna in the dashi stock.
  3. After the ingredients are cooked, lower the heat and dissolve the miso. Serve the miso soup in bowls with the mizuna on top.

★ A Note

Brown rice itself is very nutritious. It is put together with carrot, burdock and konjac in this miso soup. Adding chicken would make it further tasty.

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