Mix the flour and water in a bowl until a thick dough forms. Set aside while preparing the soup.

Slice the daikon, carrot, and green onion. Cut the chicken into bite-sized pieces.

Add the water, daikon, carrot, chicken, and dashi powder to a pot. Bring to a boil, then reduce the heat and simmer for about 15 minutes, until the vegetables become tender.

Add the soy sauce, mirin, and salt to season the broth.

Use a spoon to drop portions of the dumpling dough into the simmering soup. Cook for 2–3 minutes.

Add the green onion and simmer for another 2–3 minutes, until the dumplings are cooked through. Serve hot.