365 Days 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


  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.

Type of Miso

Mugi (Barley) miso

Our product used in this recipe

Mugi (Barley) miso

Kyushu-sodachi Mugi
(Kyushu-grown Barley Miso)