Cut off the bottom part of the napa cabbage.

Separate all leaves from the core.

Rinse the napa cabbage leaves well.

Remove the stem from leaves.

Chop up the leaves.

Cut the stem parts horizontally.

Cut the tofu into 8 pieces.

Cook your udon according to your package instructions.

In a mixing bowl, combine all the chicken ball ingredients.

Use a spoon or rubber spatula to thoroughly combine.

Oil in a large Dutch oven (5.1/2-QT) over medium heat.

Add stems and cook for about 3 minutes.

Add garlic and cook until fragrant.

Stir in sake and tamari. Cook 1 minute.

Add leaves, water, bouillon and salt.

Cover then bring to a boil and simmer.

Cook until napa cabbage gets tender.

Uncover and use 2 spoons to make balls, each 1.5 inches wide

Add balls into the broth, keep making balls and adding them.

Cover and cook until the chicken balls are heated through.

Make room for tofu and mushroom then cover and cook.

Uncover then taste, adjust with salt (1/4 tsp to 1/2tsp).

Make room for udon, cover and cook until udon is warm.

Uncover, then drizzle sesame oil over it. Serve!

Make with ground turkey!