I got this recipe from Hero Material’s friend. We tried it twice, and both times it came out well, so we wanted to share.
4-5 tbsp of shio koji
1 tbsp soy sauce
1 tbsp cooking sake
200 g of minced chicken (or ground chicken)
1 tbsp of finely chopped or minced ginger
10 cm of green onion, finely chopped
2 heads of bok choy
1/2 carrot (peeled)
1 pack of enoki
1 Asian leek (you can just use western leek or green onion if you can’t find the Asian leek)
5 cups of water
- Chop up bok choy into bite-size chunks. Make sure to separate out the head part and the leafy part. Set aside.
- Cut carrot into 5mm-thick half-moons. Set aside.
- Cut the root of enoki and throw it away. Then cut the enoki in half. Set aside.
- Slice the leek into thin diagonals.
- Put the ground chicken into a bowl and add 2 tbsp of shio koji, 1 tbsp of minced ginger and 10 cm of finely chopped green onion. Mix them well and make them into small chicken balls.
- Pour 5 cups of water into a deep pan and bring it to boil. Dump the chicken balls one-by-one into the boiling water and let them cook through.
- Put the vegetables in the following order: carrot pieces, leek, enoki, head part of bok choy, then the leafy part of bok choy. When you add the vegetables, make sure that the carrot is soft enough for you before adding the rest.
- Once the vegetables are cooked, add 1 tbsp of soy sauce, 1 tbsp of sake and 2-3 tbsp of shio koji. Makes 2-3 servings. You can serve it with steamed rice on the side if you’d like.
You can add more chicken balls without adding more broth. If you do, make sure to adjust the amount of shio koji, ginger and green onion for the chicken ball mixture.
Metric conversion for Americans
200g = 7oz
10cm = 4″
5mm = 0.2″
I hope you enjoy this soup!