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Meatball noodles
Cooking time / Within 15 minutes
Nutrition Info (1 serving)
| Energy | ： | 227 Calories |
| Protein | ： | 15.8g |
| Fat | ： | 5.6g |
| Carbohydrate | ： | 24g |
| Calcium | ： | 59mg |
| Salt equivalent | ： | 2.41g |
A soup distinguished by the ginger-flavored meatballs.
Delightfully-delicious dish despite its low caloric content.
Add as much Malony as you like.
Ingredients (2 servings)
| 50g/1.8oz Malony |
| 120g/4.2oz minced chicken |
| 1/4 onion |
| <A> |
| 5g/0.2oz ginger (minced) |
| Salt and pepper to taste |
| 1/2 tablespoon Japanese sake |
| 2 tablespoons sugar |
| 500ml chicken stock |
| 1/2 leaf Napa cabbage |
| 1/2 bunch bok choy |
| 1 small black fungus |
| <B> |
| 1/2 teaspoon salt |
| 1/2 teaspoon soy sauce |
| Pepper to taste |
Directions
| 1. | Put the minced chicken and <A> in a bowl and mix them well. Roll up the mixture into balls, and put them in the boiled chicken stock to cook. (Skim the surface of the soup.) |
| 2. | Cut the Napa cabbage and bok choy into bite-size pieces and cut the black fungus into thin strips. |
| 3. | Add Malony and the mixture from step 2 to the soup. When they become tender, add <B> and pour the soup into a serving dish. |
Malony will swell by four to five times in volume after it is cooked. When adding Malony to the pot, start with only a small amount.
