Miso Meatball Soup


Miso Meatball Soup 2

Ingredients: mince – I used beef but I think free range pork or chicken might be even better, 2 cm of finely chopped ginger, 2 cloves of finely chopped or crushed garlic, 1 tablespoon of fish sauce, 2 tablespoons of rice vinegar, 2 tablespoons of miso paste, 1 sheet of nori seaweed all teared up into bits, 2 tablespoons of tamari or soy sauce, ¼ cup of chopped spring onion, 1 chopped bok choi (and any extra chopped greens if you want more).

Steps: roll the mince into little balls and place in the slow cooker insert. Add the rest of the ingredients apart from fresh greens. Pour a couple of litres of water over top and slow-cook for 8 hours on low. Add the greens at the end and pop the slow-cooker on high for an extra half an hour. All done!


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