Suiton (Dumpling soup)

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Broadcast date:January 10, 2015

  • Meat
  • Seafood
  • Vegetables
  • Rice
  • Eggs
  • Beans & Tofu
  • Flour
  • Other

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Ingredients (Serves 4 )

100 g flour
18 g katsuo-no-kezuribushi (shaved smoked bonito)
120 g chicken
100 g daikon giant radish
70 g carrot
100 g pumpkin
2 spring onions
1 tablespoon soy sauce
Pinch of salt


  1. Make the dough for the dumplings. Place 100 g of flour in a bowl, add 100 ml of water, and mix well with a spoon until you have a smooth consistency, a little thicker than yoghurt. Cover the bowl with plastic wrap to prevent the dough from drying out and allow it to rest while preparing the vegetables.
  2. Cut up the chicken. Lay it skin side down on the chopping board, and cut it into strips 2 cm wide. Lay the strips lengthwise, and cut into pieces 2 cm across. Peel the daikon radish, lay the cut side, the circle on the chopping board. Cut in half downwards, and then crossways into quarters. Lay each quarters lengthwise, starting from one end, and cut into slices 5 mm thick. Slice the carrot in the same manner, but cut the slices 4 mm thick. Cut the pumpkin into strips 2 cm wide. Turn the strips lengthwise, and starting from one end, cut into pieces 1 cm across. Bundle the 2 spring onions together. Cut them into three pieces. Bundle the spring onions together again, and starting from one end, cut them into pieces 5 mm across.
  3. Make the dashi stock for the soup. Bring 6 and 1/2 cups or 1.3 litres of water to the boil, add 18 g of katsuo-no-kezuribushi, and simmer for about 1 minute. Then strain through a sieve. If katsuo-no-kezuribushi is unavailable, keep the same amount of water but increase the amount of chicken to flavour the soup. Put the stock in a saucepan and bring to the boil. Reduce to medium heat and add the sliced chicken. After about 1 minute, use a ladle to remove the scum. Then add the sliced daikon, carrot and pumpkin. Bring back to the boil, reduce the heat to low, place a lid on the pan, and simmer for about 10 minutes, until the vegetables are tender.
  4. Use a soup spoon to spoon the dough into the soup, dipping the spoon in a small bowl of water each time to prevent the dough from sticking to the spoon. The spoon should only be about 70% full. Simmer the soup over gentle heat for another 5 minutes. For the final seasoning, add 1 tablespoon of soy sauce and a little salt. Taste, adding more salt if necessary. Serve in bowls and sprinkle the chopped spring onion.

Catch of the Day

Some other soups which make use of flour dough

First up is dago-jiru, a dumpling soup from Kumamoto prefecture in the southern part of Japan. Flour and water are kneaded into a dough, which is then torn into bit-sized pieces and simmered in dashi stock.

Hittsumi is a traditional dish from Iwate prefecture in the northern part of Japan. A flour dough is shaped into thin strands, which are then torn by hand and simmered in dashi stock with vegetables in season.

Hôtô comes from Yamanashi prefecture in the central part of Japan. Flour dumplings shaped like wide, flat pasta or noodles are simmered with vegetables such as pumpkin and carrot in a miso-based broth.

The Japanese have cultivated and eaten rice since ancient times. But wheat has also become part of Japanese cuisine.  

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