Chicken Ball Miso Soup
Recipe: #30124
August 11, 2018
Categories: Chicken, Cabbage Carrot, Asian, No Eggs, Ground Chicken, Chicken Dinner, more
"From our Saturday newspaper The West Australian. Times are estimated."
Original is 4 servings
Ingredients
- FOR CHICKEN BALLS
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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 by Step Method
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
No special items needed.
0 Reviews
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