Asian broth with shiitake-ginger chicken meatballs
This light Asian broth is just what the doctor ordered on a chilly winter’s night! Hot, comforting and full of flavor and amazing nutrients. You can easily turn this into a more substantial meal by throwing some noodles and steamed bok choy into the mix. Bound to become a weeknight fave in the cooler months when you need a break from all the heavy meals.
- 1.5L good quality bone broth or stock
- 2 star anise
- 25g dried shiitake or 75g fresh
- A few shimeji mushrooms (optional)
- 1 thumb fresh ginger, peeled and grated or chopped super-fine
- 2 medium garlic cloves, peeled and crushed
- 25g spring onion, chopped fine plus extra for garnish
- 500g free-range chicken mince
- 2 Tbsp soya sauce
- Bring the broth to a gentle simmer, add star anise and simmer with lid on to infuse for 20 minutes. Stir through 1 Tbsp soya sauce.
- If using dried shiitake, cover with boiling water to rehydrate for 20 minutes, drain and press out all excess liquid. Chop mushrooms very fine.
- Mix together chicken mince, mushrooms, ginger, garlic and 1 Tbsp soya sauce. Roll into meatballs about the size of a litchi. You should get about 24 meatballs.
- Lightly oil a frying pan and fry the shimejis, if using, until turning golden. Set aside and fry the meatballs on medium in two batches, shaking the pan often to ensure more even shape and colour – about 10 minutes per batch (keep warm once cooked).
- Portion out meatballs across four bowls, ladel over hot broth and top with shimejis and some extra sliced spring onion.