This miso soup recipe should serve 4 to 6 people.
Although this recipe uses a rice cooker in this recipe, it can be prepared in any soup pot over the stove top.
When mixing the chicken mixture, if possible, let the mixture stand for a while to let the flavour sets in.
Ingredients8 cups water
180ml Japanese soy sauce
150 ml mirin or sake
1 tbsp sugar
500g ground chicken
1 tbsp shiro miso
1 egg, lightly beaten
2 tbsp plain flour
Garnish
2 tbsp pickled ginger, chopped
3 stalks of spring onion
1 tbsp sesame seeds, toasted in a dry frying pan
Directions
- Place the water, japanese soy sauce, mirin and sugar in rice cooker
- Close lid, press COOK and bring to a simmer
- Mix the ground chicken, miso, egg, flour and chopped ginger together
- Shape chicken mixture into bite-sized balls
- Place the chicken balls into the simmering liquid
- Move the chicken dumplings around to make sure they do not stick together
- Close lid, press COOK and let everything simmer until the dumplings are cooked
- Serve in bowls, garnished with pickled ginger, spring onions and sesame seeds
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