When you need a miso soup that’s truly satisfying, this is the one! There’s something so addictive about the slippery, chewy texture of these Suiton dumplings. I honestly wish I could share a bowl with all of you! 🥹
Chefadora AI has the answer - timers, swaps, step-by-step help.
Mix the dumpling ingredients in a bowl and set aside.
Chop the chicken and vegetables into bite-sized pieces.
Bring your dashi to a boil and add the chicken and veggies.
Once the chicken and veggies are tender, use a spoon to scoop and drop small portions of the dough into the pot.
When the dumplings turn slightly translucent, turn off the heat. Melt in the miso and add the soy sauce.
Gently reheat on low (don’t let it boil!) and ladle into bowls.
Avoid boiling the soup after adding miso to preserve its delicate flavor.
You can adjust the amount of mushrooms based on your preference.
Use a spoon to drop the dumpling dough for uniform sizes.
Can I use a different type of miso paste?
Yes, you can use any type of miso paste, but the flavor profile may vary slightly depending on the type you choose.
What can I substitute for burdock root?
If burdock root is unavailable, you can use parsnips or omit it altogether.
Can I make this soup vegetarian?
Yes, substitute the chicken with tofu or additional vegetables, and use a vegetarian dashi stock.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on low heat.
Can I freeze the dumplings?
Yes, you can freeze the dumplings separately before cooking and add them directly to the soup when ready to cook.
Hi, I'm Yukumi, a home cook from Japan sharing easy, everyday recipes rooted in Japanese fermentation culture. Koji, miso, amazake, and other fermented staples are at the heart of Japanese cooking — full of deep umami, natural nutrients, and centuries of tradition. My recipes make these ingredients simple and approachable, whether you're new to fermentation or looking to bring more Japanese flavors into your kitchen. Here you'll find recipes for gut-friendly miso soups, koji marinades, fermented seasonings, and more — all designed for a natural, balanced way of eating.
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