For ➋ large or ➍ small bowls 1 l chicken or vegetable stock
1 piece of ginger (1 thumb in size)
4 small or 1 large pak choi
2 handfuls of green leafy vegetables such as spinach or asparagus
1 tbs dark or red miso
for the meatballs:
400 g minced poultry (or pork, beef or a mix)
1 shallot
1 clove of garlic
1 piece of ginger (2.5 cm)
grated zest of 1 unsprayed orange & lemon
25 blades of chives
5 sprigs of coriander, the leaves (or other green herbs such as basil or parsley)
salt & black pepper from the mill
finish with available: roasted sesame oil, chili flakes, sesame seeds, soy sauce, green herbs, spring onion, fresh chili peppers, etc.
Bring the stock to the boil with the sliced ginger (no need to peel it). Let the pot simmer gently with the lid on while you roll the meatballs.
To do this, finely grate the ginger and chop the shallot, garlic and herbs. Mix together with the grated orange and lemon zest into the minced meat. Season the minced meat with salt and pepper and roll it into balls the size of a cherry.
Remove the ginger from the broth. Then cook the meatballs in it for 3 to 5 minutes until done (when they float to the top, they are ready). Remove the stems from the pak choi and let it cook for 3 m, so that they are cooked but still have bite. Place a few tablespoons of stock in a bowl and dissolve the miso in it. Mix into the soup together with the green leafy vegetables.
Or: after temporarily removing the balls, add the miso all the vegetables, first the hard white bok choy, then the green, to the broth. Add the balls at the end.
