Oita dumpling soup

Oita dumpling soup

Now on sale as a souvenir from Oita Prefecture!

Made with wheat from Oita Prefecture, the dough is thoroughly kneaded and aged.

Comes with instant miso soup for easy and delicious enjoyment.

During the Sengoku period, the feudal lord of Oita, Otomo Sorin, loved abalone intestines.

One theory is that during a battle in the mountains or when abalone could not be caught, a retainer kneaded wheat flour to resemble abalone intestines.

It is said that when Sorin put dango in miso soup and ate it happily, this was the beginning of dango soup.

Made with wheat from Oita Prefecture, the dough is thoroughly kneaded and aged.

Comes with instant miso soup for easy and delicious enjoyment.

"How to cook"

1. Boil 45g of noodles (1 portion) in plenty of boiling water for about 12 to 13 minutes.

Drain well.

Add it to ② and enjoy. ② Add instant miso soup and 160ml of boiling water to a bowl and mix well.

"To make authentic dango soup, add meat (chicken or pork), carrots, daikon radish, taro, burdock, shiitake mushrooms, etc. to soup stock and simmer while skimming off the scum.

Once cooked, add the miso provided, and adjust the flavor to your liking with soy sauce, mirin, miso, etc.

Add the boiled noodles and simmer for a little while. Garnish with spring onions and yuzu pepper and it's done.

◼︎Storage method: Room temperature ◼︎Best before date: 7 months