Chicken Tofu Meatball Miso Soup
Ingredients
- For the chicken broth: Makes about 1 ½ quarts
- • About 3 pounds whole chicken or bony chicken pieces ( necks, backs and wings)
- • 2 quarts water
- • 2 1-inche pieces fresh ginger, crushed with the back of a knife
- • 2 lemon grass stalks, cut in half and crushed with the back of a knife
- • 4 whole scallions, cut in half
- • 3 garlic cloves, thinly sliced
- • 1 teaspoon coriander seeds
- • 1 teaspoon black peppercorns
- For the meatballs and Miso soup
- • 1 pound ground chicken, white meat
- • 1 14-ounce package organic firm water-packed tofu, drained, rinsed and finely crumbled
- • 1/2 onion, finely diced
- • 1/3 cup homemade or Panko breadcrumbs
- • 1 large egg
- • About 1 teaspoon coarse salt
- • 1/2 teaspoon chili flakes
- • 1 1/2 teaspoons finely grated fresh ginger
- • 1/2 teaspoon ground coriander
- • 3 tablespoons white miso paste
- • 2 teaspoons soy sauce
- • 1 cup Edamame or green peas, fresh or frozen
- • Green tops of 2-3 scallions for garnish, thinly sliced on bias
- Fresh cilantro or any herbs of your choice for garnish, chopped
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