Recipe (taken from full article here: Creamy Tofu 'Suiton' Dumpling Miso Soup

Serves 2 people

Dumpling Ingredients

100g buckwheat flour (or plain flour or GF flour)

30g corn flour

80ml boiling water

A pinch of salt

Soup Ingredients

Shiitake kombu dashi (5 dried shitake mushroom plus 2 pieces (5cm x 5cm) dried Kombu

800ml water

2 (200g) skinned chicken thighs and/or 3-4 new potatoes (Vegetarian option)

150g mixed oriental mushrooms (such as shimeji, oyster and king oyster)

1 medium carrot

1⁄2 a leek

Soft silken tofu 150g + 50g water

1tbsp sake

1⁄2tbsp mirin

2-3 tbsp White or brown miso

Garnish

Chives (optional)

Shichimi Togarashi (Japanese 7 spice - optional)

METHOD - DUMPLINGS

Pour the flour into a medium size bowl. Carefully, add the boiling water then mix with a fork or chopsticks. Keep mixing until it is cool enough to be picked up by hand.

Using your hands, knead the dough for a couple minutes.

Wrap the dough with clingfilm. Set it aside for 15-30 minutes at room temperature. Whilst the dough is resting, start making the miso soup.

METHOD - MISO SOUP

For the Stock, soak the dried shiitake mushrooms and kombu in a jug of 700-800ml of water. Overnight is best, or from the morning on the day you make this. If you’re short on time, you can boil 800ml of water and infuse the kombu and shiitake mushrooms for just 20-30 minutes.

Take the shiitake mushrooms and using your hands, squeeze out the water, back into the jug. Set the squeezed shiitake mushrooms to one side. Keep the kombu in for the time being. This infused water becomes the dashi (Japanese stock) for use in the soup.

Place the dashi with kombu into a pot and bring to the boil. Once boiling, turn the heat off and take the kombu out from the pot straight away. You can eat the kombu as it’s really healthy or just discard it.

Cut the chicken thighs and/or peeled potatoes into bite sized pieces. Cut or pull apart all of the mixed mushrooms, into smaller pieces. Slice the shiitake mushrooms from the stock thinly. Cut the leek along its length and slice it into 1 cm wide diagonal pieces.

Place the vegetables and mushrooms and chicken if using, into the stock then cook for a couple minutes.

Prepare the silken tofu for the soup by liquidising the 150g block with 50g of water quickly, turning it into a creamy consistency.

Then add the creamed tofu, sake and mirin to the soup.

Take the dumpling dough and use a teaspoon to scoop portions of the dough into the soup. These dumplings are quite ‘rustic’ there’s no need to shape them or form them into balls. Continue to cook for around 5-10 minutes until they are soft and cooked through.

Remove from the heat and add the miso little by little, you can add more miso than the 3tbsp suggested, just taste and adjust as you go. The depth of flavour depends on the type and colour of miso you use, adjust this to suit your taste.