Bring the comforting flavors of Japan to your table with this nourishing miso soup, packed with tender fish balls and hearty soba noodles. As a culinary expert with years of experience recreating Asian classics, I recommend this recipe for its balance of umami and fresh ingredients.
Ingredients
Serves 4 as lunch or starter
Prep time: 1 hour
How to make it
Peel and grate the ginger. Finely chop the soft inner part of the lemongrass stalk. Zest the lemon and squeeze out the juice. Finely chop the cod fillet, ideally using a food processor or chef's knife. Combine the fish with the egg yolk, ginger, a pinch of lemon zest, and 1 tbsp lemongrass. Mix in enough breadcrumbs to form a moldable mixture. Season with lemon juice, salt, and pepper. Let rest for 15 minutes, then shape into small balls.
Heat 3 tbsp sesame oil in a frying pan and brown the fish balls on all sides. Drain on kitchen paper. Bring the vegetable stock to a boil with the miso paste and katsuobushi. Meanwhile, trim the snow peas and slice the spring onions diagonally into rings. Add the soba noodles, snow peas, spring onions, and fish balls to the simmering stock. Cook over medium heat for 5 minutes until everything is tender.
Ladle into wide bowls, top with enoki mushrooms, a drizzle of sesame oil, and fresh coriander leaves for a restaurant-worthy finish.
Explore more inspiring noodle dishes in the October issue of Santé.
