Grandma’s Kenchin-jiru (Vegetable Soup with Dumplings)

Name: Grandma’s Kenchin-jiru (Vegetable Soup with Dumplings)
Yield: Serves 4–6 servings
Ingredients: 3.5 oz (100 g) pork; 1 bag taro (satoimo); 6 -inch piece daikon radish; 1 carrot; 1 burdock root (gobo); 3 –4 shiitake mushrooms; Small piece konnyaku (konjac); As needed komatsuna (Japanese mustard spinach); 1 cup all-purpose flour (about 120 g); 100 ml (about 1/3 cup plus 1 tablespoon) water; 1 packet (10 g) dashi powder; 100 ml (about 1/3 cup plus 1 tablespoon) soy sauce; as needed Vegetable oil,

ジニー @cook_40034874

The soft dumplings in this soup are so delicious, you’ll definitely want seconds.
Recipe background:
My mother used to make these tasty dumplings, so I decided to try making them myself.

ジニー @cook_40034874

The soft dumplings in this soup are so delicious, you’ll definitely want seconds.
Recipe background:
My mother used to make these tasty dumplings, so I decided to try making them myself.

Saved

Ingredients

Serves 4–6 servings

3.5 oz (100 g)pork
1 bagtaro (satoimo)
6-inch piece daikon radish
1carrot
1burdock root (gobo)
3–4 shiitake mushrooms
Small piece konnyaku (konjac)
As neededkomatsuna (Japanese mustard spinach)
1 cupall-purpose flour (about 120 g)
100 ml(about 1/3 cup plus 1 tablespoon) water
1 packet (10 g)dashi powder
100 ml(about 1/3 cup plus 1 tablespoon) soy sauce
as neededVegetable oil,

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Steps

1

Even if the konnyaku is pre-treated, rub it with salt and rinse well.
2

Tear the konnyaku into bite-sized pieces.
If it’s not pre-treated, quickly boil it first.
3

Peel the taro and cut all the vegetables into bite-sized pieces.
Scrape the skin off the burdock root, slice thinly, and soak in water.
4

Combine the flour and water in a sealed container and mix well.
5

The dough should be about this consistency.
Chill it in the refrigerator.
6

Heat oil in a pot and sauté the pork until it changes color.
7

Add all the vegetables except the komatsuna and sauté well.
8

Once everything is coated with oil, add enough water to cover the ingredients. Bring to a boil and skim off any foam or scum.
9

Add the dashi powder and soy sauce, then turn off the heat.
10

Take the dumpling dough from the refrigerator and gently drop spoonfuls into boiling water.
11

When the dumplings float to the surface, they’re done.
Transfer the cooked dumplings to a bowl of cold water as they float up.
12

Turn the heat back on under the soup, add the komatsuna and dumplings, and heat through. Serve hot!