Nagoya-style Chicken Meatball Soup

Ingredients

In this adaptation of the Finnish dish Klimppisoppa to Nagoya cuisine, we replace the traditional Finnish meatballs with chicken meatballs. Additionally, we incorporate Nagoya's signature red miso paste to infuse the soup with the unique flavors of the region. The use of dashi, soy sauce, and mirin in the broth further enhances the umami taste profile, characteristic of Nagoya cuisine. We alse have the original recipe for Klimppisoppa, so you can check it out.

• 500g (1.1 lb) ground chicken 500g (1.1 lb) ground chicken
• 2 tablespoons ginger, grated 2 tablespoons ginger, grated
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons red miso paste 2 tablespoons red miso paste
• 4 cups (950ml) dashi broth 4 cups (950ml) dashi broth
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon mirin 1 tablespoon mirin
• 4 green onions, thinly sliced 4 green onions, thinly sliced
• Salt, to taste Salt, to taste
• Pepper, to taste Pepper, to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 22g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   In a mixing bowl, combine the ground chicken, grated ginger, minced garlic, red miso paste, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the chicken mixture into small meatballs, approximately 1 inch in diameter.
3. 3.
   In a large pot, bring the dashi broth to a simmer over medium heat.
4. 4.
   Add the soy sauce and mirin to the simmering broth and stir well.
5. 5.
   Gently drop the chicken meatballs into the simmering broth and cook for about 10 minutes, or until the meatballs are cooked through.
6. 6.
   Skim off any impurities that rise to the surface of the broth.
7. 7.
   Taste the soup and adjust the seasoning with salt and pepper, if needed.
8. 8.
   Ladle the soup into bowls and garnish with sliced green onions.
9. 9.
   Serve the Nagoya-style Chicken Meatball Soup hot and enjoy!

Treat your ingredients with care...

• Ground chicken — Ensure the ground chicken is fresh and of high quality to achieve the best flavor and texture in the meatballs.
• Red miso paste — Use authentic Nagoya-style red miso paste for its distinct flavor. Adjust the amount according to your preference for saltiness.
• Dashi broth — If dashi broth is not readily available, you can make it by combining kombu (dried kelp) and bonito flakes in water and simmering for 15 minutes. Strain before using.

Tips & Tricks

• For added flavor, you can sauté the ginger and garlic before adding them to the chicken mixture.
• If you prefer a spicier soup, you can add a small amount of chili paste or chili oil to the broth.
• Serve the soup with a side of steamed rice for a more substantial meal.
• Experiment with different garnishes such as sesame seeds or shichimi togarashi (Japanese seven spice) for an extra kick of flavor.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Serving advice

Serve the Nagoya-style Chicken Meatball Soup as a comforting main course for lunch or dinner. Accompany it with a bowl of steamed rice and a side of pickled vegetables for a complete Nagoya-style meal experience.

Presentation advice

When serving the Nagoya-style Chicken Meatball Soup, ensure that the meatballs are evenly distributed in each bowl. Garnish with a generous amount of sliced green onions on top to add a pop of color. Serve the soup in traditional Japanese bowls for an authentic presentation.