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Chicken Meatball Ginger Miso Soup

Costo $8.5, salva $6.5

Fonte: Recommended by CookPal

  • 30 Min
  • 2 Porzioni
  • $8.5

INGREDIENTI

  • Vegetables

    • 🥕 1/3 carrot, julienned
    • 🍄 1/2 pack enoki mushrooms, trimmed
    • 1/2 sheet fried tofu, sliced
    • 1 piece ginger, julienned

  • Soup Base

    • 1/2 tsp Japanese dashi powder
    • 💧 400 ml water
    • 2 tbsp miso paste

  • Chicken Meatballs

    • 🍗 150 g ground chicken
    • 2 tsp sake
    • 🧂 1/3 tsp salt
    • 2 tsp grated ginger
    • 1 tbsp potato starch

PASSI

1

Julienne the carrot and ginger. Trim and halve the enoki mushrooms, then separate them. Slice the fried tofu after wiping off excess oil.

2

In a bowl, mix all ingredients for the chicken meatballs until sticky and well combined.

3

In a pot, bring water and dashi powder to a boil over medium heat. Scoop the chicken mixture into bite-sized balls using a spoon and drop them into the boiling broth. Cover and simmer for 3 minutes on medium-low heat until cooked through.

4

Add the carrot, enoki mushrooms, and fried tofu to the pot. Cook for 2 minutes until the vegetables soften, then dissolve the miso paste into the soup.

5

Serve the soup in bowls and garnish with additional julienned ginger.

NUTRIENTI

Per 1 porzione

🔥

250

Calorie

  • 20g
    Proteine
  • 15g
    Carboidrati
  • 8g
    Grassi

💡 Suggerimenti

Use fresh ginger for a more aromatic flavor.This recipe can be adapted for hot pot by adding more vegetables and broth.Leftovers can be stored in the fridge for up to 2 days.

⚠️ Precauzioni

Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.