Liechtensteiner Zōni Soup

Ingredients

In the original Japanese Zōni, the broth is typically made with dashi, a traditional Japanese stock, and the soup is filled with ingredients like mochi (rice cakes), chicken, and vegetables like daikon radish and spinach. In the Liechtensteiner adaptation, the broth is enriched with beef stock and Liechtensteiner beer, and the ingredients are modified to include Liechtensteiner sausage, root vegetables, and dumplings made with Liechtensteiner flour. This fusion version combines the traditional elements of Zōni with the flavors and ingredients of Liechtensteiner cuisine, resulting in a unique and delicious soup. We alse have the original recipe for Zōni, so you can check it out.

• 1 liter (4 cups) beef stock 1 liter (4 cups) beef stock
• 500 ml (2 cups) Liechtensteiner beer 500 ml (2 cups) Liechtensteiner beer
• 3 tablespoons miso paste 3 tablespoons miso paste
• 250g (9 oz) Liechtensteiner sausage, sliced 250g (9 oz) Liechtensteiner sausage, sliced
• 2 turnips, peeled and diced 2 turnips, peeled and diced
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 1 onion, diced 1 onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 200g (7 oz) Liechtensteiner flour 200g (7 oz) Liechtensteiner flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 30g, 8g
• Protein: 20g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   In a large pot, combine the beef stock and Liechtensteiner beer. Bring to a simmer over medium heat.
2. 2.
   In a small bowl, whisk together the miso paste with a ladleful of the hot broth until smooth. Add the miso mixture to the pot and stir well.
3. 3.
   Add the Liechtensteiner sausage, turnips, carrots, onion, and garlic to the pot. Simmer for 15-20 minutes, or until the vegetables are tender.
4. 4.
   In a separate bowl, combine the Liechtensteiner flour, baking powder, salt, and pepper. Gradually add water while stirring until a thick dough forms.
5. 5.
   Drop spoonfuls of the dough into the simmering soup. Cover the pot and cook for 10 minutes, or until the dumplings are cooked through.
6. 6.
   Taste the soup and adjust the seasoning with salt and pepper if needed.
7. 7.
   Serve the Liechtensteiner Zōni Soup hot, garnished with fresh parsley.

Treat your ingredients with care...

• Liechtensteiner sausage — For a smokier flavor, you can grill or pan-fry the sausage slices before adding them to the soup.

Tips & Tricks

• If Liechtensteiner beer is not available, you can substitute it with a dark beer or a stout to achieve a similar depth of flavor.
• Feel free to add other seasonal vegetables like leeks or potatoes to the soup for additional variety.
• Adjust the thickness of the soup by adding more or less beef stock according to your preference.
• For a spicier kick, you can sprinkle some crushed red pepper flakes on top before serving.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or broth if needed to adjust the consistency.

Serving advice

Serve the Liechtensteiner Zōni Soup in deep bowls, allowing the dumplings and vegetables to be fully immersed in the flavorful broth. Accompany the soup with crusty bread or rolls to soak up the delicious broth.

Presentation advice

Garnish each bowl of soup with a sprig of fresh parsley to add a pop of color. The vibrant vegetables and dumplings floating in the rich broth create an inviting and appetizing presentation.