Dango-jiru Recipe (Flat Noodle Soup with Chicken and Vegetables in Oita Prefecture) - Cooking with D

Ingredients

• 100 g All Purpose Flour
• 60 ml Water
• 1 pinch Salt
• 120 g Chicken Thigh (skinless, cut into bite-size pieces, substitute: pork)
• 80 g Daikon Radish (sliced)
• 35 g Carrot (sliced)
• 100 g Taro (sliced, net weight)
• 30 g Burdock Root (Gobo)
• 1/2 Aburaage (thin deep-fried tofu)
• 70 g Shimeji Mushrooms (substitute: shiitake or maitake)
• 1 Napa Cabbage Leaf (hakusai)
• 1 Long Green Onion (Naganegi) (chopped, relatively thin size)
• Konjac (optional)
• 700 ml Water
• 20 g Niboshi (dried baby sardines with head and stomach removed)
• 30 g Miso (approx.)
• Yuzukosho
• Shichimi Chili Pepper