Ingredients
- 1 tablespoon oil (vegetable oil)
- 2 1/2 litres low-sodium chicken stock
- 2 bundles (180 grams) dried soba noodles (2 x 90 gram bundles)
- 100 grams shitake mushrooms (stems removed and thinly sliced)
- 1/4 cup miso paste (sweet white)
- 1 carrot (peeled and coarsely grated)
- 3 cups cabbage (shredded wombok cabbage)
- Green spring onions (sliced, to garnish)
- FOR CHICKEN BALLS
- 750 gram ground chicken (mince)
- 1/2 cup breadcrumbs (fresh)
- 3 green onions (finely chopped)
- 1 tablespoon ginger root paste
- 1 tablespoon miso paste (sweet)
- 2 cloves garlic, minced
How to Make
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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).
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Step 2: Place the balls on a big tray and cover and refrigerate for 1 hours.
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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.
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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.
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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.
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Step 6: Stir in carrot and wombok cabbage and remove from heat and serve soup in bowls, garnished with spring onions.
We hope you enjoy this recipe!
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