Name: Miso chicken meatballs in broth
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: sunflower oil, for frying -; 500g chicken or turkey thigh mince -; 2 garlic cloves, grated to a purée -; 1 tbsp soy sauce -; 2 tbsp mirin -; 2cm piece ginger, peeled and finely grated -; 2 spring onions, trimmed and very finely chopped -; 2 tbsp red miso paste -; 200g rice noodles -; 1.2 litres chicken stock -; 2 red chillies, deseeded and finely sliced -; 3cm chunk of ginger, peeled and sliced -; 4 garlic cloves, halved -; 4 tbsp soy sauce -; 4 spring onions, sliced on the diagonal -; 100g baby spinach -; 1 lime, juiced, to serve -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Miso chicken meatballs in broth

1. sunflower oil, for frying -

2. 500g chicken or turkey thigh mince -

3. 2 garlic cloves, grated to a purée -

4. 1 tbsp soy sauce -

5. 2 tbsp mirin -

6. 2cm piece ginger, peeled and finely grated -

7. 2 spring onions, trimmed and very finely chopped -

8. 2 tbsp red miso paste -

9. 200g rice noodles -

10. 1.2 litres chicken stock -

11. 2 red chillies, deseeded and finely sliced -

12. 3cm chunk of ginger, peeled and sliced -

13. 4 garlic cloves, halved -

14. 4 tbsp soy sauce -

15. 4 spring onions, sliced on the diagonal -

16. 100g baby spinach -

17. 1 lime, juiced, to serve -

How to cook deliciously - Miso chicken meatballs in broth

1. Stage

Mix together all the ingredients for the meatballs and season well. With wet hands, shape them into balls about the size of a walnut. Put them on a baking tray, cover and chill for about 30 mins.

2. Stage

Heat about 1½ tbsp of oil in a large frying pan over a high heat and cook the meatballs in two batches, or use two pans, adding more oil if you need it. You need a good colour on the outside. Turn the heat down to cook the meatballs through, rolling them in the miso juices they release as they cook. It will take about 8-10 mins to cook each batch. Cook the rice noodles for 1 min less than pack instructions, drain and set aside.

3. Stage

Heat the stock in a saucepan and add 1 chilli, the ginger and garlic. Simmer for 4 mins. Add the meatballs and soy and simmer gently for 3 mins, then add the spring onions, rice noodles, spinach and the rest of the chilli. Add a little lime to taste, then divide between bowls and serve.