MISO CHICKEN MEATBALLS IN BROTH

Miso chicken meatballs in broth image

Make the most of miso with this flavourful broth, packed with chicken meatballs, rice noodles and baby spinach. The miso really adds flavour to the meatballs

Provided by Diana Henry

Categories Dinner

Time 50m

Yield Serves 4 (5 meatballs each)

Number Of Ingredients 17

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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

Steps:

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.
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.
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.

Nutrition Facts : Calories 455 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 40 grams protein, Sodium 4.7 milligram of sodium