00:00What kind of glass noodle soup is popular in your country?
00:03In Japan, soups with glass noodles are often made with Chinese-inspired flavours, but this
00:07time I came up with this dish that basically combines traditional miso soup with glass
00:12noodles, juicy chicken meatballs, and vegetables.
00:15You can also find this recipe on my website along with 400 Japanese recipes.
00:19Just google glass noodle miso soup space that you'd find the written recipe.
00:24First I make the meatballs, so grab a mixing bowl and add 200g of ground chicken,
00:291 egg, half tablespoon of miso paste, 1 clove of great garlic, half teaspoon of soy sauce,
00:36half teaspoon of great ginger, 2 tablespoons of cornstarch, and mix it together until everything
00:42is combined.
00:43I'll usually use my dashi heating up in a pot while I do this.
00:48For the meat you've got options, either ground chicken breast or thigh works great, but there's
00:54a bit of a balancing act here with the fat content.
00:56Too much fat and those meatballs will fall apart in the soup, not enough, and they'll end up
01:02hard.
01:03In this video I use ground chicken thigh, so the finishing meatballs are so soft, but it's
01:10hard to shape.
01:12Here I have 700ml of dashi boiling in a pot.
01:16Once it's bubbling, you can add your choice of vegetables.
01:19I'm using 4 thinly sliced sitake mushrooms, half the white part of a Japanese leek, half
01:26tablespoon of dried wakame, and one shredded napa cabbage leaf.
01:30I also add 30g of glass noodles at this point.
01:34I use thin ones that take about 5 minutes to cook, but honestly, any type you can find
01:38will work great here.
01:39If you're using glass noodles that only take a few minutes to cook, hold off on adding
01:44them until closer to the end.
01:46For the dashi, I highly recommend either making it from scratch at home or using those convenient
01:51teabuck style dashi packets.
01:53They're both going to give you the clean whammy that really makes this soup pop.
01:58If you're not sure how to make homemade dashi, I've got a separate video that breaks it down
02:03step by step.
02:04Now turn down the heat to maintain a gentle simmer and add meatballs.
02:08Since this mixture is too loose to shape, scoop up the meat mixture with tablespoons and form
02:13them into roughly 1-inch balls, dropping each one carefully into the simmering soup.
02:20Also if chicken isn't your thing, ground pork is an excellent alternative in this recipe.
02:26Always try to make my meatballs roughly the same size so they all cook evenly at the same
02:30time.
02:31Then I'll cover the pot with a lid and let them simmer gently for about 5 minutes or until
02:36they're cooked all the way through.
02:48Now this next step is important.
02:50Turn off the heat completely before adding 2 and a half tablespoons of miso paste.
02:55Boiling miso can diminish its delicate flavour and we don't want that.
02:59I'll use either a mesh strainer or a miso whisk to thoroughly mix miso into the soup, breaking
03:05up any lumps so it dissolves completely.
03:08For this recipe, I used a blend of red and white miso, which is often called yellow miso
03:12in English, but you can easily make your own blend if you've got both types at home.
03:18Just mix them 50-50.
03:20Or if you prefer to go all in with either red or white miso, that works too.
03:25Just add it bit by bit, tasting as you go until you hit that perfect balance of saltiness
03:31and flavour.
03:32To serve, I'll ladle this beautiful soup into individual bowls, making sure everyone
03:38gets their fair share of those tender meatballs, vegetables and noodles.
03:46Then I'll finish each bowl with a sprinkle of freshly chopped green onions, some freshly
03:50ground black pepper and a light drizzle of toasted sesame oil.
03:55This soup is best enjoyed immediately while it's too hot, it's comforting, packed with
04:00protein and has this amazing depth of flavour that'll make you forget it only took about
04:0520 minutes to make.
04:07Want even more delicious recipes?
04:09Grab my free cookbook from the link in the description.
04:13Ok, let's go over the ingredients one more time, and if you're ready to cook, grab the
04:17written instructions by clicking the full recipe box with a picture that's about to pop up
04:22on your screen.
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