Ginger Chicken Meatballs in Miso Broth

 20/06/2017

Ginger, lemongrass, chicken meatballs and pak choy in miso broth make for a light, healthy and seriously satisfying soup. This soup is bursting with flavour and freshness.

You can use chicken or turkey mince. I would use one with a mix of white and brown meat for more flavour. Add rice noodles for more substance.

Serves 4

Ingredients:

• 1 Pound Chicken or Turkey Mince
• 1 Cup Plain Panko Breadcrumbs
• 2 cloves Garlic, divided – 1 minced and 1 peeled and smashed
• 1 small onion – peeled and sliced
• 1 TBSP  Soy Sauce
• Ginger , divided – 2 tsp freshly grated + 1 (1’’ piece) sliced
• 8 Spring onions – white and green part, thinly sliced, plus more for garnish
• 1 TBSP Fish Sauce , divided
• 1 TBSP Lemongrass , white part only – minced
• 1 TBSP Fresh Coriander – roughly chopped
• 5 Cups Chicken Broth , divided
• 1 Cups Water
• 1 Thai Chili – sliced (optional)
• 2 TBSP Miso (I used white)
• 2 TBSP Vegetable Oil
• 2 heads Baby Pak Choy , quartered into wedges (can substitute 1 regular head)
• ¼ tsp Crushed Red Pepper Flakes , plus more for garnish
• Salt and Pepper , to taste

Instructions:

1. Make the Meatballs: In a large bowl combine the chicken/turkey, panko, minced garlic, soy sauce, grated ginger, half the spring onions, 1 tablespoon fish sauce, lemon grass, coriander and 2 tablespoons of broth. Gently mix, just until combined. Use your hands to scoop out about a tablespoon and form mixture into (1’’-diameter) meatballs. Transfer to a plate or clean work surface lined with parchment paper. Repeat until all meatballs are formed. I had 22.
2. In a medium pot over medium heat, combine remaining broth, water, Thai chili, smashed garlic, onion, sliced ginger, 1 tablespoon fish sauce and remaining scallions. Bring to a gentle simmer over medium-high heat. Reduce heat to maintain a simmer and cook for 15 minutes. Use a slotted spoon to remove solids and discard. In a small bowl combine miso with 2 tablespoons of the broth and whisk to combine. Add the miso mixture to the pot of broth. Stir to combine.
3. Meanwhile, heat oil in a large frying pan over medium heat until shimmering. Add meatballs to the pan (in batches if necessary to not overcrowd the pan) and cook, turning occasionally, until golden brown on all sides, about 6-8 minutes. Remove and transfer to a clean plate.
4. Add the pak choy and crushed red pepper flakes to the broth. Simmer until pak choy is almost tender, about 3 minutes.
5. Add in the meatballs and bring broth back to a simmer. Simmer until meatballs are cooked through, about 5-8 minutes. Taste broth and adjust for seasoning with salt and pepper.
6. Serve garnished with spring onions and crushed red pepper flakes.