500g Chicken, minced
4 Water Chestnuts, peeled and finely diced
1/2 Yellow Onion, finely diced
1 tbsp Ginger, minced
1 clove Garlic, minced
1/2 Carrot, finely diced
3 tsp Potato Starch
1/2 tsp White Pepper
2 tbsp Light Soy Sauce
1 tsp Sesame Oil
100g Bok Choy
1 bunch Enoki Mushrooms
3 Fresh Shiitake Mushrooms
6 Shallots, finely sliced and fried
3 tbsp Marumo Aoki Miso White Soybean Paste (No Additives)*
30g Bonito Flakes
1 piece Kombu (Japanese Kelp) (approx. 5x15cm)
750ml boiling water
Thai Spring Onions, finely sliced
*Available at your nearest Finest FairPrice store.
- Mix ingredients for meatballs thoroughly. Divide the meat mixture into 16 portions and form meatballs, flattening slightly. Sear till brown and set aside.
- Add kombu to boiling water and turn off the heat. Steep for 20 mins and remove the kombu. Add bonito flakes and simmer stock for 30 secs, let cool for 5 mins and strain.
- Add miso and mix broth thoroughly over low heat. Gently simmer the vegetables and mushrooms in miso broth for 15 minutes over low heat, then add the meatballs for 5 mins.
- Garnish with fried shallots, sesame oil and spring onions. Itadakimasu!