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Chicken Ball and Glass Noodle Miso Soup
Enjoy the different textures of chicken balls, glass noodles (harusame) and saltwort (okahijiki) in this miso soup.
Ingredients (4 servings)
| Harusame | 20 g (dry) |
|---|---|
| Okahijiki | 5 g |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
| Chicken balls | |
| Minced chicken | 200 g |
| Naga-negi (Japanese leek) | 25 g |
| Grated ginger | 4 g |
| Albumen | 1 egg |
| Potato starch | 1 teaspoon |
| Salt | 1/4 teaspoon |
Type of Miso
Awase (Mixed) miso
Our product used in this recipe
Nama-zume Mutenka Gen-en Awase
(Fresh-packed, Additive-free, Low-salt Mixed Miso)
Directions
- Mince the naga-negi and rehydrate the harusame in water. Mix well the minced chicken, grated ginger, albumen, minced naga-negi, potato starch and salt and make the mixture into balls.
- Boil the chicken balls in the dashi stock. After the chicken balls are cooked, add the okahijiki and harusame and boil for 1 ~ 2 minutes.
- Lower the heat and dissolve the miso. Serve the miso soup in bowls.
★ A Note
Chicken balls made of minced chicken, grated ginger, albumen and naga-negi are fluffy and tasty.
