Miso Soup with Meatballs and Nori

Method

1. Step 1

   Blitz the crackers in a food processor until they resemble fine bread crumbs.

2. Step 2

   In a large bowl, mix the pork, egg, ginger and soy. Finally add the cracker crumbs and massage with cold hands until well combined.

3. Step 3

   Form small meatballs out of the mixture approx. the size of a cherry. Tip: It won’t stick to your hands if you wet your hands slightly.

4. Step 4

   Heat the chicken stock in a large saucepan.

5. Step 5

   Once the stock is at a simmer, carefully lower the meatballs into the liquid. Poach them for 10 minutes.

6. Step 6

   Add the mushrooms, spring onion and nori and simmer for another 2 minutes.

7. Step 7

   Turn off the heat, then stir in the miso until resolved

8. Step 8

   Best served hot, in shallow bowls. Tip! Meatballs can be frozen and used at a later stage