The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
How this recipe developed
In Japan, glass pasta soups are popular, often with variations like wakame or hot tantan, influenced by China. I wanted to add a Japanese twist to this type of soup. After experimenting, I created a dish combining traditional miso soup, chicken meatballs, and vegetables—like a fusion of miso soup, glass noodles, and a hot bowl, all in one. The result is a delicious, comforting dish perfect for cold weather. I highly recommend this warm winter soup when you’re feeling under the weather
Main components and replacement ideas
- Yellow Misso (Awas Miso): This is the perfect balanced balance for this soup. The yellow MISO purchased from the store works greatly, but you can also make your own by combining the equal parts of Red Miso (AKA MISO) and White Miso (Shiro Miso) for a dedicated mix.
- Dashi stock: Nothing outperforms homemade Dashi, but quality Dashi packages is a great alternative to saving time on busy nights. For the best flavor profile, it is best to avoid using instant dashi granules in this soup recipe.
- Glass pasta: Any variety you will do, but personally I used the thin glass noodles made of fulle Mong. The cooking time is different from the glass noodles, so be sure to check the package and add it, taking into account the correct cooking time. This may mean adding it in the end.
- Vegetables: Mix your choice of mushrooms (use Chitaki), Japanese lever (or normal leeks), dried seaweed, and Napa cabbage to create a nutrient mix with a variety of textures.
- Meat balls ingredients: Mix the ground chicken, eggs, Maysu paste, garlic, newly grated ginger and potatoes.
- Layer: End your soup with newly chopped green onions, a spray of aromatic sesame oil, and fresh ground black pepper as desired.
Visual instructions and advice
Below is step -by -step instructions for how to make Miso glass soup at home. For the quantities of simplified components and instructions, scroll down for Printable recipe card less.
This section aims to provide a comprehensive overview of cooking steps and techniques with visual images. It also includes more in -depth tips and tricks and explains why I do what I do.
In a medium bowl, mix a dashi stock, prepared vegetables, and glass pasta. Make the mixture to boil over high medium heat.
Note:
If the barley of the glass takes only a few minutes to cook, add it closer to the end.
The thin glass noodles made of fulle Mong (緑豆春雨) has been used, but any type of glass noodles can be replaced.
For Dashi, I recommend either homemade Dashi making or using Dashi packages in the form of a tea bag for this soup.
While heating the soup base, just mix all the ingredients of the meatball in a bowl. Gently mix with a spoon or knead with clean hands until it is only combined.
If you are heading by hand, keep a small bowl of cold water near your hands to prevent the mixture from sticking.
What kind of ground chicken?
You can make this with chicken breast or thigh. However, be careful that if there is a lot of fat, the meat balls will collapse easily, and if there is not enough, it will become difficult.
step
Add meat balls to the soup
Once the soup boils, just refuse the heat to keep it in low heat. Use a tablespoon to form a meat mixture in 1 inch balls and carefully drop it in boiling soup.
It is best to make meat balls almost the same size until they are all cooked evenly.
Keep a low heat with a cover for about 5 minutes or until the meat balls are tender.
Turn off the heat before adding MISO paste, because boiling will destroy its precise flavor. Use a retinal colander or Missu toilet to mix Missu in the soup, so there are no blocks.
Give her a pleasant fuss to make sure Misso is well mixed.
What are the types of Miso paste that I can use?
You have used a mixture of red and white Miso (called yellow Misso in English), but if you have a red and white Meso separately, you can mix it by 50/50. If you want to use a 100 % red or white Miso, you only need to add it a little at a time and taste it to get the salinity and flavor you want.
Forgive the hot soup in the individual vessels, making sure each one gets an equal share of meat balls, vegetables and barley.
Practice it with some newly chopped green onions, a light spray of roasted sesame oil, and a fresh black pepper spray. Submit immediately while the atmosphere is still hot.
Notes
- Use ground chicken breast or thigh. It aims to the content of mild fat – a lot of fat leads to a decrease in meat balls, which makes them very difficult.
- Use the yellow MISO (AWASE) or create your own by mixing the red and white MISO by 50/50; Instead, MISO Red or White is gradually used to taste it.
- The thin glass noodles made of fully Mong starch, but any type of glass pasta can be replaced.
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