Dumplings made of rice flour is a popular ingredient for Miso Soup. However, I have found ‘Gnocchi’ is a superior alternative to the rice flour dumplings. Miso Soup with Gnocchi can be a very filling meal.
4 cups Dashi Stock OR Stock of your choice
*Note: Use about 2 teaspoons Dashi Powder for 4 cups Water OR according to the instruction on the package.
3 to 4 tablespoons Miso *Today I used mix of White Miso and Red Miso
2 cupfuls Gnocchi
Add some of the following as much as you want
*Today I used Tofu, Carrot, Shiitake, Spinach, Potato and Spring Onion
Tofu, Abura-age (Fried Thin Tofu), Chicken, Pork, Fishballs, Seafood, etc.
Carrot, Daikon, Onion, Spring Onion, Potato, Spinach, Gobo, Wakame, etc.
Shiitake, Shimeji, Oyster Mushrooms, King Oyster Mushrooms, etc.
- Heat Dashi Stock OR Stock of your choice in a large saucepan or a pot, add the ingredients of your choice (except Tofu) and cook them in the stock until soft.
- *Note: Tofu doesn’t need to be cooked and Tofu can be easily broken. Add Tofu after you season the soup with Miso.
- When vegetables are almost cooked, add Gnocchi and cook for 3 minutes, that is an average cooking time. Season the soup with Miso.
- Add Tofu, if you add it, and other ingredients that can be cooked quickly such as Spring Onion and Baby Spinach. Bring back to the boil and remove from the heat when it starts boiling.
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