Suiton Soup. Suiton is wheat flour dumpling cooked in a soup made with a lot of vegetables. This is one of the most humble dishes in Japanese cuisine, eaten for a long period of time. Suiton is a very primitive form of Udon noodles.

Do not put too many at a time. Favorite Recipes: How to use this feature. If you have tried and liked any of the recipes, you can select and list it under Favorite Recipes. You can have Suiton Soup using 7 ingredients and 3 steps. Here is how you cook that.

Ingredients of Suiton Soup

It's 1000 ml of water.
Prepare 1 1/2 teaspoons of instant dashi powder.
It's 1-2 tablespoons of sake.
You need 200 g of flour.
Prepare 20 g of (potato) starch.
Prepare of vegetables (1 onion, 1 carrot, 1/3 daikon radish, mushrooms, spinach etc.).
You need of surimi (fish meat products: chikuwa, kamaboko, tsukune etc.).

Please note that any recipes you list under Favorite. 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.

Suiton Soup step by step

Boil the water, the dashi powder and the sake. Add cut vegetables (from hard ones such as carrots, onion and daikon) and then the surimi. I try to get rid of the scum from the vegetables, but not obligatory..
Prepare suiton dough. Mix the flour and the starch, add 200-220 ml water and mix well. Scoop some with a tablespoon and drop it in the boiling soup. Do not put too many at a time. Keep some distance between the newly-put suiton until it is cooked to be solid..
If you like, you can add some soy sauce or salt to the soup. Enjoy!.

Suiton & River Crab Soup is a unique dish that pairs simple dumplings with a thick, rich soup. The base of the soup is made by finely and painstakingly grinding down whole crabs to make an intensely flavorful stock. S uiton, or hittsumi in the local dialect, are simple hand-pulled dumplings made with wheat grown right in the Nanbu area. Made with wine and sherry to bring out the beef flavor of the broth. Two different cheeses top it off to give it that bubbly, browned, and stretchy topping.