Miso soup with Shiitake and chicken meatballs
In this dish, the Guanylate of the dried Shiitake mushrooms does a wonderful job of bringing out the deep Umami taste of the chicken ♪
Ingredients
(4 servings)
-
10 g
Dried Shiitake mushrooms (roughly chopped)
-
5 cm (150-200 g)
Daikon radish
-
20 g
Burdock (shavings)
-
A pinch of
scallion
-
1200 ml
Dashi broth (kombu, dried bonito)
-
45-90 g
Miso (adjust to your liking)
-
200 g
Minced chicken-A
-
10 g
Ginger (finely chopped)-A
-
1 tsp
Potato starch-A
-
1
Egg-A
-
A pinch of
salt-A
-
5 cm (40 g)
Carrot (finely chopped)-A
-
Steps
1
Rehydrate the dried Shiitake mushrooms, squeeze out the water, and cut into small pieces.
2
Add the contents of 1 into a bowl and mix well with the ingredients marked with A.
3
Add the Dashi broth, strips of daikon radish, and burdock shavings to a pot. Bring to a boil.
4
When the liquid has boiled, use a spoon to roll the meatballs and add them to the pot. Then, dissolve the miso.
5
Once the meatballs are cooked, place them in a bowl and garnish with scallion.
