Suiton Dumpling Soup
Suiton, a hearty soup with dumplings, chicken and vegetables, is a traditional dish from Gunma, Japan. With a balance of vegetables, meat and dumplings, this dish is both healthy and filling! Historically, Gunma's soil was dry and nutrient-poor, making rice was difficult to grow. Instead, the farmers grew wheat and buckwheat so many of the traditional dishes reflect this.
Background: This recipe was contributed by Teruko Kondo for the Maebashi Shokudo Project. She has been teaching her daughter how to make this recipe, which she herself learned from her mother. Teruko learned by watching and helping her mother when she was younger. Though the exact taste might be slightly different, this dish is an example of how traditional flavors get passed down through the generations.
- - DASHI SOUP -
- Water (1.2 Liters | 5 US cups)
- Japanese dashi soup packs (2 packs)
- - DUMPLINGS -
- Flour (400 ml | 1 2/3 US cups)
- Water (150 ml | 2/3 US cup)
- Yamaimo yam (150 g | 5-6 oz)
- - SOUP INGREDIENTS -
- Daikon radish (300 g | 11 oz)
- Carrots (150 g | 5-6 oz)
- Gobo (Burdock) root (100 g | 3.5 oz)
- Shimeji mushrooms (100 g | 3.5 oz)
- Awabidake or maitake mushrooms (100 g | 3.5 oz)
- Green onion (negi) (1 stalk)
- Deep-fried tofu (abura-age) (1 piece)
- Boneless chicken thigh (1 large)
- - SEASONINGS -
- Cooking sake (3 Tablespoons)
- Soy sauce (3 Tablespoons)
Add water and dashi packs to a large pot and bring to boil. Turn to medium heat and let cook about 5 minutes. Turn off heat and remove packs.
Sift flour into a bowl. In a separate bowl, grate the yamaimo yam and mix with water. Add mixture to the flour and whisk until well combined.
Cut daikon radish and carrot into short, thick strips. Cut daikon radish into short, thick strips. Cut carrot into thick round. then quarter. Cut burdock/gobo root into long, thin shavings. Add all to broth and bring to simmer.
Meanwhile, remove the hard base from mushrooms and break apart with hands. Cut green onion into thin slices and deep-fried tofu into 1cm strips. Add to the simmering pot with other vegetables. When it comes to a boil again, turn to medium heat.
Next, cut chicken into bite-size pieces and brown both sides in a frying pan. Using a paper towel, pat off excess oil and then add to the pot along with the sake.
Turn heat to high and with a spoon, scoop out bite-size pieces of the dumpling dough and add to the boiling soup. Once it is simmering again, add soy sauce. When dumplings begin to float, let simmer an additional 5 minutes.
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