Chicken Ball Miso Soup

Serves 4, Prep 25 mins, Cook 19 mins

1 tblsp vegetable oil

2½ litres (10 cups) salt-reduced chicken stock

2 x 90g bundles dried soba noodles

100g fresh shiitake mushrooms, stems removed, thinly sliced

¼ cup white miso paste (Shiro)

1 carrot, peeled, coarsely shredded

3 cups shredded wombok (Chinese cabbage)

Sliced green spring onions, to garnish

CHICKEN BALLS

750g chicken mince

½ cup fresh breadcrumbs

3 green spring onions, finely chopped

1 tblsp ginger paste

1 tblsp white miso paste

2 cloves garlic, crushed

1 To make chicken balls, combine all ingredients in a large bowl. Using wet hands, roll heaped tablespoons of mixture into balls (makes 24). Place on a large tray. Cover. Refrigerate for 1 hour. 2 Heat oil in a non-stick stockpot over a medium heat. Add chicken balls in two batches. Cook, turning regularly, for about 5 minutes, or until browned all over. Remove. Wipe pan clean. 3 Add stock to same stockpot. Bring to boil. Return chicken balls. Gently boil for 5 minutes. Add noodles and mushrooms. Gently boil for a further 4 minutes, or until balls are completely cooked through. 4 Stir in miso paste until combined. Stir in carrot and cabbage. Remove from heat. 5 Serve soup in bowls. Garnish with spring onions.