Udon in Soup with Chicken Balls

Name: Udon in Soup with Chicken Balls
Yield: 4 servings
Cuisine: British
Ingredients: 300 g Chicken Mince; 1 small piece Ginger *grated; 1-2 Spring Onions; 1/4 Carrot; 2 Shiitake; 1/2 Egg *Optional; 1/4 teaspoon Salt; White Pepper; Udon Noodles 4 servings; Green Leafy Vegetable *I used ‘Bok Choi’ this time; 4 cups Dashi Stock OR Chicken Stock; 3-4 tablespoons Soy Sauce *depending on the saltiness of the stock; 1-2 tablespoons Mirin; Salt as required

Hiroko Liston @hirokoliston

Melbourne, Australia

This is a very filling and healthy warm meal for a cold day. If you don’t have Dashi Stock, try with Chicken Stock. Cooking Chicken Balls in the stock adds delicate ginger flavour to the soup.

Hiroko Liston @hirokoliston

Melbourne, Australia

This is a very filling and healthy warm meal for a cold day. If you don’t have Dashi Stock, try with Chicken Stock. Cooking Chicken Balls in the stock adds delicate ginger flavour to the soup.

Saved

Ingredients

4 servings

300 gChicken Mince
1small piece Ginger *grated
1-2Spring Onions
1/4Carrot
2Shiitake
1/2Egg *Optional
1/4 teaspoonSalt
White Pepper
Udon Noodles 4 servings
Green Leafy Vegetable *I used ‘Bok Choi’ this time
4 cupsDashi Stock OR Chicken Stock
3-4 tablespoonsSoy Sauce *depending on the saltiness of the stock
1-2 tablespoonsMirin
Salt as required

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Steps

1

Chop up Spring Onion, Carrot and Shiitake finely. Combine with Chicken Mince, Ginger, Egg and Salt & White Pepper.
2

Heat Dashi OR Chicken Stock and bring to the boil. Using a large spoon, drop the chicken mixture into the boiling stock and cook until chicken balls rise to the surface. Then add Green Leafy Vegetable and cook until the vegetable is cooked. Season with Soy Sauce, Mirin and Salt.
3

Cook Udon Noodles as instructed. DO NOT add Salt to the water. If pre-cooked Udon such as Frozen Udon, just warm them in boiling water.
4

Serve Udon Noodles in hot Soup.