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.
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