Ginger-Dashi Chicken Meatball Noodle Soup with Sesame Greens

Ingredients

• ground chicken1 lb
• panko breadcrumbs1/2 cup
• egg1 large
• fresh ginger, grated1 tablespoon
• garlic, minced2 cloves
• dashi or light broth6 cups
• udon noodles8 oz
• bok choy, chopped3 cups
• soy sauce2 tablespoons
• toasted sesame oil2 teaspoons
• scallions, sliced3
• sesame seeds1 tablespoon

Method

1. 1Mix the chicken, panko, egg, half the ginger, half the garlic, and 1 teaspoon soy sauce until just combined.
2. 2Shape into small meatballs and set aside.
3. 3Bring the broth to a simmer with the remaining ginger, garlic, and soy sauce.
4. 4Add the meatballs and cook gently until they float and are cooked through, about 6–8 minutes.
5. 5Add the noodles and bok choy and cook until the noodles are tender and the greens are glossy.
6. 6Finish with sesame oil, scallions, and sesame seeds, then serve hot.

Tips

• Keep the broth at a gentle simmer so the meatballs stay tender.
• If the soup thickens as it sits, loosen it with a splash of hot water or extra broth.

Nutrition