Healthy Japanese Chicken Meatball Soup

Ingredients

• 250 g cabbage (Chopped or cut into bite-sized pieces)
• 1 tsp sesame oil (Added after the heat is turned off)
• 250 g ground chicken (For the meatballs)
• 0.25 green onion (Chopped; for the meatballs)
• 1 tbsp potato starch (For the meatballs)
• 1 tbsp sake (For the meatballs)
• 1 tsp ginger (Grated; for the meatballs)
• 0.25 tsp salt (For the meatballs)
• 500 ml water (For the soup)
• 3 tbsp shirodashi (10× concentrated; for the soup)
• 1 tbsp sake (For the soup)
• 0.5 tsp chicken stock powder (For the soup)
• green onion (For topping)
• black pepper (For topping, to taste)
• sesame seeds (For topping, to taste)

Steps

1. 1

   Combine the ground chicken, chopped green onion, potato starch, sake, grated ginger, and salt. Mix until the mixture becomes sticky.

2. 2

   Shape the chicken mixture into bite-sized meatballs.

3. 3

   Bring the water, shirodashi, sake, and chicken stock powder to a boil in a pot.

4. 4

   Add the meatballs to the boiling soup and cook for 4 minutes.

5. 5

   Add the cabbage and cook for 3 minutes, until tender.

6. 6

   Turn off the heat and add the sesame oil.

7. 7

   Top with green onion, black pepper, and sesame seeds, then serve.

Notes

The creator says the sake can be skipped. If shirodashi is unavailable, use a little soy sauce mixed with dashi or water; the flavor will not be exactly the same.

Nutrition per serving

• soup
• main
• Japanese
• chicken
• meatballs
• comfort food
• quick
• high-protein