CIBI's flu-fighting chicken ball soup

Name: CIBI minced chicken ball soup recipe
Yield: 6
Ingredients: 2 litres (8 cups) Dashi; 3 shiitake mushrooms, finely chopped; 3 tbsp soy sauce; 1 tspn salt; 2–3 Chinese cabbage (hakusa) leaves, chopped into 2–3 cm pieces; 30g dried harusame (vermicelli noodles), soaked in warm water; 3 tbsp cornflour; 250g English spinach, chopped, to garnish; Coriander, to garnish; 30g spring onions, chopped, to garnish; 1 tspn yuzu pepper paste, to garnish; 500g minced (ground) chicken; 3 shiitake mushrooms, finely sliced; 4–5cm piece of fresh ginger, grated; 1 tbsp cornflour; 1 tbsp soy sauce; 1 tbsp sesame oil; 1 egg; 1 tsp salt

Rate now

Jump to recipe

by delicious. team

delicious. team

Sep 01, 2018

"I call this tori-dango (minced chicken ball) soup a ‘super soup'. It’s so wholesome and nutritious that you’ll feel like you are feeding your body all sorts of good things. It contains many different flavours, yet they blend in really well to create one very tasty soup. When you’re feeling a bit down or lacking energy, this soup is the perfect pick-me-up." This is an edited extract from Cibi by Meg & Zenta Tanaka published by Hardie Grant Books RRP $50.00.

2 litres (8 cups) Dashi
3 shiitake mushrooms, finely chopped
3 tbsp soy sauce
1 tspn salt
2–3 Chinese cabbage (hakusa) leaves, chopped into 2–3 cm pieces
30g dried harusame (vermicelli noodles), soaked in warm water
3 tbsp cornflour
250g English spinach, chopped, to garnish
Coriander, to garnish
30g spring onions, chopped, to garnish
1 tspn yuzu pepper paste, to garnish

Tori-Dango (minced chicken balls)

500g minced (ground) chicken
3 shiitake mushrooms, finely sliced
4–5cm piece of fresh ginger, grated

2 tbsp chopped spring onion

1 tbsp cornflour
1 tbsp soy sauce
1 tbsp sesame oil
1 egg
1 tsp salt

Method

1.

Mix the tori-dango ingredients together well. You can use wet hands to shape the balls, but the softness of this mixture means that using two spoons is more effective. Each ball should be about 30g
2.

Pour the dashi into a large stockpot. Add the mushrooms and bring to the boil. Once the mushrooms are soft, after about 5 minutes, add the soy sauce and salt, then reduce the heat to low. Using a spoon, carefully lower the chicken balls into the stock. Simmer for 10 minutes, until they are cooked. Add the hakusai and cook for 5 minutes. Add in the harusame and cook for a further 2 minutes.
3.

In a small bowl, combine 60ml water and cornflour and mix well. Add the cornflour mixture to the broth and stir until the soup is nice and thick.
4.

Ladle the soup into bowls. Garnish with spinach, coriander and spring onion, then add the yuzu pepper paste on top.