Miso Soup with Chicken Meatballs and Aubergine

1. 1

   Boil water for the soup.

2. 2

   It will taste even better made with Japanese soup stock (dashi).

3. 3

   Slice the aubergine into rounds, and soak the sices water to remove their bitterness.

4. 4

   In a bowl, add grated onion together with minced chicken, katakuriko, ginger, soy sauce and sesame oil, and mix well.

5. 5

   When adding the meatball, spoon the meat mixture into the soup if the moisture from the onion makes it difficult to form into balls.

6. 6

   Put the aubergine and meatball in a saucepan.

7. 7

   When it comes to a boil, add miso and dissolve.

8. 8

   Lastly, sprinkle on scallions or Chinese chives.

9. 9

   In the photo, Chinese chives are used.

* Per serving · 4 servings · Values may vary.

No additional tips available.