Dango Jiru: Comforting Dumpling Soup

Dango Jiru Directions

• Create Dumpling Dough
  Mix 100g all-purpose flour with 50-60ml water until it forms a cohesive dough with earlobe-like softness. Knead briefly until smooth. Wrap in plastic and refrigerate for 30 minutes to relax the gluten. This resting period ensures tender, not tough, dumplings.
• Prepare Vegetables
  While dough rests, cut vegetables: slice 10cm daikon into half-moons 1cm thick, julienne 1/2 carrot, cut konnyaku into bite-sized pieces, and slice mushrooms if using. Cut 1/2 green onion into diagonal slices for garnish. These varied cuts provide textural interest in the finished soup.
• Start Soup Base
  In a large pot, combine water with dashi powder according to package directions. If using chicken for flavor (50-100g), add it now. Bring to a gentle boil, then reduce to simmer. Add vegetables except green onions. Remove any foam that rises to the surface for a clearer broth.
• Prepare Dumplings
  Remove dough from refrigerator. On a lightly floured surface, roll dough into thin strips about 5mm thick. Cut or tear into small pieces about 2-3cm long. For traditional shape, slightly flatten each piece between your palms. The irregular, handmade appearance is part of the dish's rustic charm.
• Add Dumplings & Season
  When vegetables are partially tender, add prepared dumplings to the simmering broth. Gently stir to prevent sticking. Cook for approximately 10 minutes until dumplings float and become slightly transparent. Add miso paste to taste, stirring to dissolve completely.
• Finish The Soup
  Add sliced green onions and ginger paste. Turn off heat and cover with lid. Let stand for 10 minutes to allow flavors to meld and dumplings to finish cooking in the residual heat. The soup will naturally thicken slightly as the starch from the dumplings releases.
• Serve Hot
  Ladle into deep bowls, ensuring each serving contains a good mixture of dumplings and vegetables. For best flavor and texture, serve immediately while piping hot. The soup will continue to thicken as it stands.