CookGo
recipe image

Hatto Soup

Coût $8.5, économiser $12

Source: Recommended by CookGo

  • 50 Min
  • 4 Portions
  • $8.5

INGRÉDIENTS

  • Main

    • 1 piece oil-fried gluten (25g)
    • 🥕 1/2 carrot (75g)
    • 1 pack maitake mushrooms (100g)
    • 1/2 leek (40g)
    • 20cm burdock root (60g)

  • Hatto Dough

    • 💧 60cc water
    • 🧂 1 pinch salt
    • 120g all-purpose flour

  • Soup Base

    • 💧 700cc water
    • 1 tbsp sake
    • 1 tbsp mirin
    • 1/2 tsp Japanese dashi granules
    • 1/2 tbsp soy sauce

  • Finishing Touch

    • 1 tbsp soy sauce

ÉTAPES

1

Mix water and salt to create saltwater. Gradually add saltwater to flour in a bowl, mixing until dough forms. Knead until soft and elastic, cover with plastic wrap, and let rest at room temperature for 1 hour.

2

Prepare vegetables: slice carrot into half-moon shapes, tear maitake mushrooms into bite-sized pieces, thinly slice leek diagonally, and shave burdock root into thin slices. Soak burdock in water and drain.

3

Slice oil-fried gluten into 1cm thick pieces.

4

Add soup base ingredients to a pot and bring to a boil over medium heat. Add prepared vegetables and oil-fried gluten, cover, and simmer on low heat for 8 minutes until vegetables soften.

5

Tear dough into bite-sized pieces, flatten each piece, and add to the pot. Cook uncovered for 5 minutes, stirring occasionally, until dough is cooked through. Add finishing soy sauce and bring to a boil.

NUTRIMENTS

Par portion

🔥

250

Calories

  • 8g
    Protéines
  • 45g
    Glucides
  • 3g
    Graisses

💡 Astuces

Use fresh vegetables for better flavor and texture.Resting the dough improves its elasticity and texture.Adjust soy sauce to taste for a balanced flavor.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.