Ingredients
Main Ingredients (2 servings)
Seasonings
Steps
- In a bowl, combine Okara Powder 20g, Potato Starch 20g, and Water 90-120ml. Mix while adjusting the water until the dough reaches a consistency that falls off in clumps. [Key Tip!] The amount of water needed can vary depending on the type of okara powder, so adjust the water while observing the dough's texture.
- Microwave the mixed dough for 45 seconds at 600W.
- Once the edges have firmed up, remove the dough from the microwave and mix thoroughly.
- Microwave again for 45 seconds. [Key Tip!] If the dough is sticky or lacks elasticity, adjust the heating time.
- Knead the dough with a spatula until it becomes chewy and elastic, similar to mochi. [Key Tip!] The dough is ready when it has a bouncy, mochi-like texture.
- Let the dough cool slightly by slightly opening the lid of the wrap, then set aside to prevent it from drying out.
- Cut the Napa Cabbage 200g in half lengthwise, then chop into bite-sized pieces.
- Trim the hard base from the Enoki Mushrooms 200g, cut them into bite-sized pieces about 1cm wide, and then separate them.
- Peel the Ginger 10g and slice it into thin strips about 3mm wide.
- Place the cut Napa Cabbage and Enoki Mushrooms into a pot, add Salt 1/2 tsp, and mix well to distribute the salt.
- Place the Ground Pork 60g on top of the vegetables, add Water 300ml, cover with a lid, and bring to a boil over medium-high to high heat.
- Once boiling, reduce the heat to medium-low to medium and stir everything together.
- Cover with the lid again and simmer until the vegetables are tender.
- Add Milk (low-fat) 200ml and Shiro Dashi (White Soy Sauce Base) 3 tbsp and adjust the seasoning. [Key Tip!] If tasting for the first time, adjust the saltiness with additional salt.
- Heat until just before boiling to prevent separation. Do not boil.
- Lightly wet your hands with water, then tear off bite-sized pieces of the prepared noodle dough, shape them, and add them to the pot. [Key Tip!] Wetting your hands prevents the dough from sticking to your hands and utensils.
- Once the noodles are added, cook for 1-2 minutes until the noodles are heated through.
- Transfer the soup to bowls. Garnish with Scallions and Shredded Chili Peppers as desired.
🌾 Recommended Rice for This Dish
※HowToCook.JPが料理の特徴に合わせて選定しています。動画内でシェフが推薦したものではありません。
* Contains affiliate links
*This article contains Amazon affiliate links. We may earn a commission on qualifying purchases.
🍷 編集部おすすめペアリング
※HowToCook.JP編集部による提案です。動画内でシェフが推薦したものではありません。
シャトー・メルシャンの甲州を代表する銘柄きいろ香。繊細な和柑橘と上品なミネラル感。和食全般・刺身・天ぷらにぴったり
8–10℃ Amazonで探す →ニュージーランド マールボロの代名詞クラウディー・ベイ。青草・柑橘・ハーブの爽やかな香り。サラダ・山羊チーズ・シーフードに最適
8–11℃ Amazonで探す →吟醸香と米の旨みが調和した飲みやすい一本。焼き魚・煮魚・和風パスタなど和食全般に合わせやすい
10–15℃（冷酒・花冷え） Amazonで探す →米と米麹のみで醸したコク豊かな純米酒。燗にすることで旨みがさらに開花し、煮物・焼き鳥・濃い味の惣菜と絶妙にマッチ
15–55℃（常温〜熱燗） Amazonで探す →火入れをしない生酒ならではの溌剌とした風味とフレッシュな香り。刺身・カルパッチョ・夏野菜の浅漬けなど、素材の鮮度を活かした料理に最適
5–10℃（雪冷え〜花冷え） Amazonで探す →国産ホップを使ったフレッシュで繊細な香り。アルコール度数は低めで飲みやすい。和食・刺身・冷奴と驚くほどよく合う
6–10℃ Amazonで探す →日本でもっとも親しまれるピルスナースタイル。キリッとした炭酸と軽い苦みが特徴。揚げ物・焼き鳥・餃子など炭酸と合わせたい料理全般に
4–7℃ Amazonで探す →クリアな黄金色と上品な苦みが特徴のプレミアムピルスナー。食事を選ばない汎用性の高さが魅力。和食全般・刺身・寿司に
4–7℃ Amazonで探す →緑茶のカテキンが和食の旨みを引き立て、ほうじ茶は香ばしさで揚げ物・甘い料理のバランスを整える
冷・ホット（4–8℃ / 70–90℃） Amazonで探す →⚠️ お酒に関する注意事項
20歳未満の飲酒は法律で禁止されています。飲酒運転は法律で禁止されています。
妊娠中や授乳期の飲酒は、胎児・乳児の発育に影響するおそれがあります。お酒は適量を。
