鶏たんごそば (Soba in Chicken Meatball Soup)
This recipe makes enough for two. You shouldn't need to add anything to the water you cook the meatballs in. It becomes a light but flavorful broth after you add salt. I actually forgot the salt a first and added a dash of soy sauce.
200g soba noodles
150g ground chicken
dash of pepper
2 tablespoons cooking sake
1 tablespoon soy sauce
15g bread crumbs (I used two tablespoons)
1 teaspoon sesame oil
1/4 bunch of spinach or other leafy green vegetable for topping
salt to taste
Mix the chicken,pepper, sake, soy sauce, bread crumbs and sesame oil in a boil.
Bring four cups of water to a boil over medium heat. Using a tablespoon, make meatballs and drop them into the boiling water. Simmer for ten minutes. Add salt to taste. Blanche the spinach by dipping it in the broth for a couple seconds until wilted. Chop into bite sized pieces.
Boil water and cook soba noodles as per package directions. Place noodles in a bowl and add meatballs and their broth. Top with spinach.
From the magazine オレンジページCooking - 冬レシピ2009 (Orange Page Cooking - Winter Recipes 2009). Originally published in Japanese.
This was really, really good. I made enough meatballs and broth for a second meal for one. I can't wait to eat it again.
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