Japanese style chicken soup

Of course everyone has heard about the legendary Japanese longevity. One of their secret resides in their diet. I decided to make this very light and healthy soup using one of their staple ingredients, kombu seaweed, which is very high in calcium, 8 times more than milk, a real winner! 🙂

Ingredients: (about 6 servings)

– 1 4-inch (10 cm) piece of kombu seaweed

– 1 leek (to be omitted if you do not tolerate it )

– 100 g carrots (about 2 or 3 carrots)

– the green part of a Chinese cabbage, about 150 g

– 1 TBSP rice miso

sea salt

rice vermicelli (optional)

200 g fresh chicken (or turkey) meat, ground

– 1 egg yolk

– 2 tsp rice flour

– 2 TBSP fresh grated ginger

parsley, to taste

– ¼ tsp sea salt

How to:

1. Thoroughly wash the leek, (greener end removed) and slice up.

2. Wash, brush and slice up the carrots. Chop the green part of the Chinese cabbage into thin strips.

3. Cook the vegetables in a large pot with 8 cups of water, the rice miso and the kombu seaweed, until leek is cooked, about 20 minutes. Salt to taste. If desired, add the rice vermicelli 5 minutes before the end.

4. While the vegetables are cooking, combine the meat, the egg yolk, the grated ginger, the parsley and ¼ tsp salt. Scooping some of the mixture, form small balls in the palm of your hands and reserve on a slightly oiled plate to prevent sticking.

5. When the vegetables are cooked, add the chicken / turkey balls one by one into the soup. Cook on low and turn off the heat when the meatballs come back to the surface.

Remove the seaweed before serving.  Enjoy!

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