Miso salmon
Glaze succulent salmon fillets in miso, balsamic vinegar and soy, then serve on a bed of noodles and beansprouts for an easy and quick dinner party main
Miso chicken meatballs in broth
- Preparation and cooking time
- Prep:
- Cook:
- plus chilling
- Easy
- Serves 4 (5 meatballs each)
Skip to ingredients
- sunflower oilfor frying
For the meatballs
- 500g chicken or turkey thigh mince
- 2 garlic clovesgrated to a purée
- 1 tbsp soy sauce
- 2 tbsp mirin
- 2cm piece gingerpeeled and finely grated
- 2 spring onionstrimmed and very finely chopped
- 2 tbsp red miso paste
For the broth
- 200g rice noodles
- 1.2 litres chicken stock
- 2 red chilliesdeseeded and finely sliced
- 3cm chunk of gingerpeeled and sliced
- 4 garlic cloveshalved
- 4 tbsp soy sauce
- 4 spring onionssliced on the diagonal
- 100g baby spinach
- 1 limejuiced, to serve
Nutrition: Per serving
- kcal455low
- fat9glow
- saturates2g
- carbs52g
- sugars7g
- fibre3g
- protein40g
- salt4.7g
Method
step 1
Mix together all the ingredients for the meatballs and season well. With wet hands, shape them into balls about the size of a walnut. Put them on a baking tray, cover and chill for about 30 mins.
step 2
Heat about 1½ tbsp of oil in a large frying pan over a high heat and cook the meatballs in two batches, or use two pans, adding more oil if you need it. You need a good colour on the outside. Turn the heat down to cook the meatballs through, rolling them in the miso juices they release as they cook. It will take about 8-10 mins to cook each batch. Cook the rice noodles for 1 min less than pack instructions, drain and set aside.
step 3
Heat the stock in a saucepan and add 1 chilli, the ginger and garlic. Simmer for 4 mins. Add the meatballs and soy and simmer gently for 3 mins, then add the spring onions, rice noodles, spinach and the rest of the chilli. Add a little lime to taste, then divide between bowls and serve.
