Name: Miso chicken meatballs in broth
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 4 (5 meatballs each)
Ingredients: sunflower oil for frying; 500g chicken or turkey thigh mince; 2 garlic cloves grated to a purée; 1 tbsp soy sauce; 2 tbsp mirin; 2cm piece ginger peeled and finely grated; 2 spring onions trimmed and very finely chopped; 2 tbsp red miso paste; 200g rice noodles; 1.2 litres chicken stock; 2 red chillies deseeded and finely sliced; 3cm chunk of ginger peeled and sliced; 4 garlic cloves halved; 4 tbsp soy sauce; 4 spring onions sliced on the diagonal; 100g baby spinach; 1 lime juiced, to serve

Miso chicken meatballs in broth with rice noodles

sunflower oil
for frying

For the meatballs

500g chicken or turkey thigh mince
2 garlic cloves
grated to a purée
1 tbsp soy sauce
2 tbsp mirin
2cm piece ginger
peeled and finely grated
2 spring onions
trimmed and very finely chopped
2 tbsp red miso paste

For the broth

200g rice noodles
1.2 litres chicken stock
2 red chillies
deseeded and finely sliced
3cm chunk of ginger
peeled and sliced
4 garlic cloves
halved
4 tbsp soy sauce
4 spring onions
sliced on the diagonal
100g baby spinach
1 lime
juiced, to serve

Method

step 1
Mix together all the ingredients for the meatballs and season well. With wet hands, shape them into balls about the size of a walnut. Put them on a baking tray, cover and chill for about 30 mins.
step 2
Heat about 1½ tbsp of oil in a large frying pan over a high heat and cook the meatballs in two batches, or use two pans, adding more oil if you need it. You need a good colour on the outside. Turn the heat down to cook the meatballs through, rolling them in the miso juices they release as they cook. It will take about 8-10 mins to cook each batch. Cook the rice noodles for 1 min less than pack instructions, drain and set aside.
step 3
Heat the stock in a saucepan and add 1 chilli, the ginger and garlic. Simmer for 4 mins. Add the meatballs and soy and simmer gently for 3 mins, then add the spring onions, rice noodles, spinach and the rest of the chilli. Add a little lime to taste, then divide between bowls and serve.