Meatballs:
- 1 pound ground chicken
- 1 small shallot peeled and minced
- 1 red Thai chili pepper trimmed and minced; or used crushed red pepper to taste,
- 6 cloves garlic peeled and minced
- 1 ounce chives minced; a pinch reserved for garnish
- ¼ cup soy sauce
- ¼ cup panko more if needed
- 2 teaspoons fresh ginger peeled and minced
- 2 tablespoons peanut oil
Soba:
- 8 ounces soba noodles
- 5 ounces shiitake mushrooms quartered if large and left whole if small
- 5 cups chicken stock
- 1 tablespoon mirin
- 1 tablespoon plus 1 teaspoon sesame oil, divided
- 2 teaspoons fresh ginger minced
- 1 tablespoon soy sauce
- Salt and pepper to taste
Prepare the meatballs:
Combine the ground chicken, minced shallot, garlic, chili pepper, and chives in a bowl. Add the soy sauce and use your hands to mix well. Add the panko. If the mixture seems too moist, add a bit more panko. Be careful not to add too much panko–the mixture should be moist.
Carefully roll the mixture into balls and arrange them on a plate. Do not over-mix; it's okay if they look a little rough. Transfer the plate of meatballs to the freezer for 15 minutes.
Cook the meatballs:
In a wide pot, heat the peanut oil over medium-high until very hot. Add the meatballs and cook on the first side for 3-4 minutes without moving. Flip and cook for an additional 3-4 minutes. Continue turning the meatballs every few minutes until well browned, about 10 minutes total. Adjust the heat as necessary to ensure the meatballs don't burn. You will continue to cook them in the broth, so it's okay if they're not cooked through. Transfer the meatballs to a plate.
Start the broth:
Add 1 tablespoon sesame oil to the pot over medium-high. Add the shiitake mushrooms and cook for 4-5 minutes, stirring regularly. Add the chicken stock and scrape up any browned bits stuck to the bottom of the pot.
Bring to a boil and reduce heat to a simmer. Add the mirin, minced ginger, and soy sauce. Cook for 10–15 minutes to allow the flavors to meld. Add the meatballs and cook for an additional 10 minutes or until the meatballs are completely cooked through. Taste and season the broth according to your tastes.
Calories: 517kcal | Carbohydrates: 56g | Protein: 38g | Fat: 19g | Sodium: 1731mg | Fiber: 2g | Sugar: 3g | Vitamin C: 6mg