Uchikomi-jiru (Uchikomi Soup) ｜ Our Regional Cuisines

1. Quickly knead the wheat flour and water in a bowl to form a dough and let it rest.

2. Cut the daikon, carrots, and fried tofu into strips. Shave the burdock thinly and cut the taro into bite-sized pieces. Slice the green onions into roughly 2cm lengths.

3. Add the stock to a pot, followed by the daikon, carrots, taro, burdock, and fried tofu. Bring it to a simmer.

4. Sprinkle some flour on a cutting board, roll out the dough with a rolling pin, and cut it into slightly thick noodles.

5. Once the soup in Step 3 starts boiling, add the noodles from Step 4. Cook for 7–8 minutes, and when the noodles are done, season with miso.

6. Finally, add the green onions. The dish is ready to serve.

7. You can also add chicken, pork, or fresh shiitake mushrooms.