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Prep Time 20 mins
Cook Time 20 mins
Course all
Cuisine Japanese


  • pot


Miso Soup ingredients

  • Burdock root
  • carrot
  • Daikon radish
  • Japanese Kabocha Squash
  • Onion
  • Shimeji mushroom
  • Aburaage (Deep fried sliced tofu)
  • 500~600g in total


  • 30 g Niboshi
  • 1 Liter water
  • 4 tbs yellow miso

wheat flour dumpling

  • ½ cup all-purpose flour
  • ¼ cup water
  • a pinch of salt


  • 1 stalk scallion


Dashi preparation

  • remove heads and guts from the Niboshi and pack them in the teabag.
    I’m going to cook everything all together in the pot.   Set aside until used.

Cutting the vegetables

  • Wash and clean the Burdock root.
    Scrub well and remove the dirt.
    Cut them into a quarter an inch thick diagonal slices.
    Release in cold water to prevent browning.
  • Peel your carrot and cut into four.  Slice it into thin strips.
  • Peel the daikon radish and slice them into strips as well.
  • Cut the Kabocha squash into an-inch squares.
  • Cut off the base of the cluster of Shimeji, and separate them into bite-size.
  • Cut in half horizontally and cut into half an inch slices.
  • Thinly slice the scallion for the garnishing.
  • I am going to use Abura-age for the protein today.  You can use chopped chicken, sliced pork as well.
    Pour over the boiling water to remove the excess oil. By doing this, the oil is removed, and Abura-age absorbs the delicious broth.
    Cut them into the same shape as the carrot and Daikon radish.


  • In a small bowl, add in half a cup of all-purpose flour.
    Add in a quarter cup of water and mix with your chopsticks until it forms a dough.
    Keep mixing until you get a smooth dough.  
    Shape into a ball,  cover with a plastic wrap and set aside until the Miso soup is ready.


  • In the pot, add in all the ingredients we have just prepared.
    Keep the kombucha squash aside, because it takes less time to cook than other vegetables.
    Pour in the water and Niboshi tea bag.
    Cover the lid and cook for 15 minutes on low heat or until the vegetables are softened.
  • Add in Kabocha squash and remove the teabag, squeeze out all the Umami.
    Submerge the Kabota squash into the soup.
    Take out the dumpling dough, tear into a bite-size,  and dump into the soup.
    Cover and cook five more minutes.
  • Ladle a scoop of soup into miso and loosen it up and back into the soup.
    Stir gently.
    Continue cooking until just before boiling, and there you have your Suiton!
Keyword dashi, dumpling, japanese cooking, japanese food, japanese recipe, miso soup, suiton, winter