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Japanese Chicken Meatball and Udon Noodle Soup

Course Main Dish
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 2 people

Ingredients

Ingredients for chicken meatballs

  • 2 chicken breasts
  • 2 shiitake mushrooms
  • 1/2 spring onion
  • 1 tsp finely chopped ginger
  • 1 egg
  • 1 tbsp light soy sauce
  • Salt and pepper to taste

Ingredients for udon noodle soup

  • 3 packs udon noodles
  • 1 bunch mange tout
  • 1 bunch baby corn
  • 1 pack lily mushrooms
  • 1 tbsp miso
  • 1 tbsp light soy sauce
  • 1/2 spring onion
  • water

Instructions

  1. Cut the chicken breast into small dices. Roughly chop both the spring onions and shitake mushrooms and put the chicken breast, spring onions and mushrooms into a food processor. Blend everything together until you’re left with a fine mixture.
  2. Add eggs, soy sauce, salt, pepper powder and ginger into the processor along with everything from step 1. Blend again for between 1 and 2 minutes.
  3. Boil some water in a pan. Take 2 tablespoons and roll some of the mixture between the spoons to make the meatball shape. Once you have a meatball place the meatball into the boiling water to cook.
  4. When the meatball has risen to the top of the water the meatball is cooked. Place the meatballs aside for now.
  5. After all of the meatballs are cooked use the same water you used to cook the meatball for stock to cook the noodles with. Before placing the noodles into the soup make sure first of all you have enough water. If necessary you can add some more. Also before placing the noodles in the water add spring onions, miso, soy sauce and salt to season the soup.
  6. Make sure the miso has completely dissolved in the soup, there can’t be any lumps at all. Once the soup is boiling place the udon noodle in the boiling soup and allow to cook for 2-3 minutes.
  7. Once the noodle has cooked then add all of the vegetables and the meatballs into the soup and allow a minute or two for the vegetables to cook. It’s now ready to serve.