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 it.
300g Chicken Mince
1 small piece Ginger *grated
1 to 2 Spring Onions
1/2 Egg *Optional
1/4 teaspoon Salt
4 servings Udon Noodles
Green Leafy Vegetable *I used ‘Bok Choy’ this time.
4 cups Dashi Stock OR Chicken Stock
3 to 4 tablespoons Soy Sauce *depending on saltiness of the stock
2 tablespoons Mirin
Salt as required to taste
- Chop up Spring Onion, Carrot and Shiitake finely. Combine with Chicken Mince, Ginger, Egg and Salt & White Pepper.
- Heat Dashi OR Chicken Stock and bring to the boil. Using a tablespoon, 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.
- 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.
- Serve Udon Noodles in hot Soup.