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Vanie
Vanie
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Thursday 26 March 2026 10:40:31 GMT
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1 tbsp low sodium light soy sauce Smash the ginger using the back of you knife, slice the carrot and daikon into small chunks. Thinly slice the spring onions, or chives if using. For the meatballs, add the sliced spring onions/chives, all the seasonings + sauces, and mix well until evenly combined. Add the smashed ginger to a large pot, lightly fry on it’s own to release aroma, then add the water and once boiling, add the carrot and daikon, simmer on medium-low heat for 30 minutes. Add 1.8L water, miso, chicken bouillon powder, sea salt and light soy sauce. Cup a portion of the meatball mix in your hand, close your first and squeeze the meatball out = this shapes it neatly and keeps it compact. Cook for 10-15 minutes, or until the meatballs are cooked. Serve with a bowl of rice and extra spring onions.
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