Chicken Ball Miso Soup

4
Servings
20m
Prep Time
25m
Cook Time
45m
Ready In


"From our Saturday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK
  • FOR CHICKEN BALLS

Nutritional

  • Serving Size: 1 (391.7 g)
  • Calories 514.1
  • Total Fat - 13.1 g
  • Saturated Fat - 2.4 g
  • Cholesterol - 492.5 mg
  • Sodium - 1295.9 mg
  • Total Carbohydrate - 53.3 g
  • Dietary Fiber - 3.9 g
  • Sugars - 4.9 g
  • Protein - 48.6 g
  • Calcium - 145.2 mg
  • Iron - 9.2 mg
  • Vitamin C - 33.7 mg
  • Thiamin - 0.4 mg

Step 1

To make the chicken balls, combine all ingredients in a big bowl and using wet hands, roll heaped tablespoon of mixture into balls (makes 24).

Step 2

Place the balls on a big tray and cover and refrigerate for 1 hours.

Step 3

Heat oil in a non-stick stockpot over a medium heat and add the chicken balls in two batches and cook, turning regularly, for about 5 minutes or until browned all over.

Step 4

Remove and wipe pan clean and then add stock to same stockpot and bring to boil and then return chicken balls and gently boil for 5 minutes.

Step 5

Add noodles and mushrooms and gently boil for a further 4 minutes, or until balls are completely cooked through and then stir in miso paste until combined.

Step 6

Stir in carrot and wombok cabbage and remove from heat and serve soup in bowls, garnished with spring onions.

Tips & Variations


No special items needed.

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