To make the broth, in a Dutch oven or other large pot over medium heat, combine the broth, sake, mirin, ginger juice, and garlic and bring to a simmer. Spoon several spoonfuls of broth into a small bowl, add the miso, and stir until smooth. Gradually add the miso mixture to the broth in the pot, stirring to avoid lumps. Once the miso has been incorporated, do not let the broth boil.
To make the meatballs, in a large bowl, combine the chicken, ½ beaten egg (reserve the remaining egg for another use), the ginger juice, soy sauce, corn starch, panko, and green onion. Using your hands, mix all together. Once the mixture becomes a little bit white and well combined, shape the mixture into a ball. Sprinkle with panko as needed.
To prepare the ingredients for the stew, cut the cod fillet into 2-inch chunks, peel and devein shrimp, trim the visible fat from the chicken thighs and cut into bite-sized pieces, cut the tofu into 1-inch cubes, and separate the leaves from napa cabbage and cut them into smaller pieces. Cut the carrots into half medallions.
Add meatballs, seafood, mushrooms, and chicken about 10 minutes before vegetables and tofu.
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|Serving Size: 1 Serving (766g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 98 (14%)|
|Amt Per Serving||% DV|
|Total Fat 10.9g||15 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 205.1mg||63 %|
|Sodium 1463.4mg||50 %|
|Potassium 1361mg||36 %|
|Total Carbohydrate 82.7g||24 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 78.2g|
|Protein 56.5g||81 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 698
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