Minced meat is one of my favorite ingredients to cook with, because it is so versatile. It can taste great on its own, but is also a perfect vehicle for carrying a multitude of flavors as well.
I love a good meatball.
The variety of ingredeints you can incorporate into the humble meatball is infinite. Make it Italian with fennel and provolone, or Moroccan with some harissa and preserved lemons. You could even keep it Desi by adding in coriander and garam masala. However, today it is time for soup.
This recipe was created for those blue days when you just need a bowl of comfort to apply to your face. Umami pork meatballs with miso paste in a delicious dashi broth- that's the formula to happiness. Atleast, I think so.
I love a good meatball.
The variety of ingredeints you can incorporate into the humble meatball is infinite. Make it Italian with fennel and provolone, or Moroccan with some harissa and preserved lemons. You could even keep it Desi by adding in coriander and garam masala. However, today it is time for soup.
This recipe was created for those blue days when you just need a bowl of comfort to apply to your face. Umami pork meatballs with miso paste in a delicious dashi broth- that's the formula to happiness. Atleast, I think so.
Sesame miso pork meatball and udon noodle soup
Steep kombu in water, bring to boil and add in (bonito flakes + dried shitake). Simmer for 20 mins and strain. Mix (pork mince + ginger + garlic + dark miso) and shape into balls. Season and fry in pan. Add in (mirin + dark soy + sesame seeds) and cook till glazed. Add (sake + light soy) to broth and cook (udon noodles + pak choy) in it. Pour soup into bowls, add meatballs and garnish with (scallions + red chilli + furikake).
Happy Slurping!
