Empty My Fridge
Glass Noodle Miso Soup Recipe with Chicken Meatballs
Ingredients
- Ground chicken200 g
- Egg1
- Miso · paste3 tbsp
- Soy sauce½ tsp
- Cornstarch2 tbsp
- Ginger · grated½ tsp
- Garlic · grated1 clove
- Dashi700 ml
- Shiitake mushroom4
- Leek½
- Dried wakame seaweed½ tbsp
- Napa cabbage1 leaf
- Glass noodle30 g
- Scallion · finely chopped
- Toasted sesame oil
- Black pepper · ground
Instructions
- Bring 700 ml dashi to a boil in a large pot over medium-high heat.
- While it heats, combine the ground chicken, egg, ½ tbsp awase miso, ½ tsp koikuchi shoyu, 2 tbsp cornstarch, ½ tsp grated ginger and 1 grated garlic clove in a bowl.
- Once boiling, add the shiitake, leek, wakame, napa cabbage and glass noodles. If your noodles cook quickly, add them later.
- Lower to a simmer. Scoop the chicken mixture into the soup with two spoons, shaping balls as you go. Cover and simmer 5 minutes, until the meatballs are cooked through.
- Turn off the heat. Use a miso strainer or mesh spoon to stir in 2 ½ tbsp awase miso until dispersed.
- Divide among bowls and top with chopped green onions, toasted sesame oil and ground black pepper.
Summarized from Sudachi's video. Watch it for the details.
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