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Composition Milk Miso Soup With Rice Flour Dumplings:

1. Give 100 grams - Rice flour
2. Need 120 grams for Chicken (thigh or breast meat)
3. Provide 1 large - Potato
4. Require 1/2 - Carrot
5. Prepare 1/2 - Onion
6. Get 4 of Shiitake mushrooms
7. Provide 250 ml - Water
8. Make ready 200 ml - Milk
9. Take 1 tbsp of + 3 tablespoons Cooking sake
10. Get 1 1/2 tbsp of Miso
11. Make ready 1 tbsp of Shiro-dashi
12. You need 1 for Vegetable oil
13. Prepare 1 Daikon radish sprouts (or green onions etc.)

Milk Miso Soup With Rice Flour Dumplings making:

1. Cut the carrot in half or quarters lengthwise and slice. Slice the shiitake mushrooms into 2 mm wide pieces. Cut up the potatoes and onion into bite-sized pieces.
2. Remove the sinew and fat from the chicken and cut into small bite-sized pieces. Sprinkle with 1 tablespoon of sake.
3. Combine the rice flour with 120 ml of water (not listed) and mix well.
4. Heat some oil in a frying pan, add the chicken, and stir-fry.
5. When the surface of the chicken has cooked, add the cut vegetables and continue stir frying over medium heat.
6. Add the water, 3 tablespoons of sake and shiro-dashi. Cover with a lid, cook over high heat until it comes to a boil, then turn down to low and simmer for a few minutes.
7. When the vegetables are almost cooked through, add the milk and put the lid back on. Simmer for 1-2 minutes.
8. While the soup is simmering, add spoonfuls of the dumpilng batter from Step 3. When all the batter is added, simmer for around 3 minutes until the dumplings have cooked through.
9. Dissolve in the miso, stir once, and turn off the heat.
10. Ladle into serving bowls. Garnish with daikon radish sprouts.

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