ASIAN CHICKEN MEATBALL SOBA NOODLE SOUP with CHARRED SHALLOTS

It’s a rainy, early spring day and very much feels like soup should be on the menu. I made this for my family with ingredients I just so happened to have in the refrigerator. It turned out so good, I wanted to share the recipe. Most of the ingredients can be modified so you can use whatever you have in your refrigerator. Like using ground pork instead of chicken, adding cilantro in place of mint, using whatever greens and vegetables you have on hand. You can opt not to use noodles and keep it gluten free OR use a rice noodle, which would be delicious. And, while I made homemade chicken bone broth, you can save a lot of time by using a good organic store bought chicken (or vegetable) broth.

The homemade chicken broth I made is simple and slurpable with enhancements from the charred shallots and leeks, fresh ginger and garlic, and a bit of white pepper and sesame oil. The chicken meatballs are perfect plump bites seasoned with fresh ginger and mint, chopped charred shallots I used for the broth, fresh grated ginger, scallion tips and sesame oil. With the broccoli, asparagus, spinach and soba noodles added in, it was the perfect meal. I think it will be even better tomorrow! Hope you give this a try.

Makes 4 large portions

INGREDIENTS

FOR THE CHICKEN BROTH

2 T dark sesame oil, divided
2 T extra virgin olive oil, divided
6 medium size shallots, peeled and sliced in thick rounds (reserve 2 for the chicken meatballs)
1 leek, cleaned and sliced into thin rounds
3 T fresh minced garlic
2 T freshly grated ginger
2 Quarts homemade organic chicken bone broth (or organic store-bought broth)
1 tsp white pepper
1 tsp rice wine vinegar
1 tsp sea salt
1 tsp organic tamari

FOR THE CHICKEN MEATBALLS

1 lb of organic ground chicken
1 fresh organic farm egg
1/4 C charred shallots, finely chopped
3 scallions, finely chopped (green and white parts)
1/3 C fresh organic mint, chopped
1 T fresh minced garlic
2 T freshly grated ginger
2 T minced jalapeno (remove seeds for less heat)
1 tsp white pepper
1 tsp sesame oil
1 tsp organic tamari
1 tsp sea salt

FOR THE SOUP INGREDIENTS (SOBA NOODLES, VEGETABLES & GARNISHES)

1 package of soba noodles, cooked just a couple minutes short of directions. You want an al dente result.
2 C fresh organic spinach
6 to 8 asparagus spears, trimmed and cut into 1 to 2 inch pieces
10 broccoli florets, cut in half and charred on the flat side of the cut in a tablespoon of sesame oil in a medium hot cast iron pan
1 /2 C julienne carrots
1/3 C scallions, finely chopped
extra drizzles of sesame oil

In a medium size stock pot on medium high heat, add in 1 tablespoon sesame oil, 1 tablespoon olive oil and shallot rounds. Let the shallots sit in place for about 3 minutes to get a good char on one side. Carefully flip rounds over (keeping them in tact as best you can) and char for another 2 minutes. Remove from pan. In the same pan, reduce heat to medium. Add in remaining sesame and olive oils and the chopped leeks. Saute for a few minutes, until leeks are tender Add garlic and ginger and sauté for an additional minute. Add in chicken broth, vinegar, white pepper and tamari. Reduce heat to low heat, cover and let simmer for 15 to 20 minutes. While broth is simmering, make your meatballs. In a large mixing bowl add in all ingredients and mix well so everything is combined. On a parchment lined sheet pan, roll tablespoon sized balls and place on parchment. You should get 20-24 balls. Cook your noodles a minute shy of directions so they hold up to the hot broth. Prepare all other soup ingredients and set aside until broth is done simmering. Once broth is done simmering, drop your raw meatballs into the broth and cook for about 5 minutes. The meatballs will float to the top when they are done. (remove one meatball and check to see that they are fully cooked before serving). At the four minute point, you can drop in all your prepared vegetables and simmer for one to two minutes longer. Asparagus should be fork tender and broccoli (already cooked) should be warmed through.

TO SERVE

In large warmed soup bowls, divide noodles equally into each bowl. Add about 1/2 cup of spinach (it will wilt when you pour hot broth over them). Ladle broth and ingredients over noodles and spinach. Using tongs, pull meatballs out of broth and place 5 in each bowl. Again, with the tongs, select several rounds of charred shallots for each bowl and equal amounts of the vegetables you’ve used. Garnish with whatever you’ve selected (more mint, julienne cooked carrots, scallions, chilis ~ whatever you desire!). Add more broth as needed. Serve with condiments like sambal, sriracha, chili oils.

COOK’s NOTES:

For a gluten free soup, omit the soba noodles and add more vegetables OR you could use rice noodles or glass noodles in place of soba ~ which would be delicious!
If you don’t have ground chicken or ground pork, lamb or beef would be an interesting option and bring so much flavor to the broth. I might use a little different spice and herb profile if using one or both of these meats. I would definitely add cilantro and/or basil, toasted ground fennel, sumac, cumin and coriander would add a nice earthy tone and still keep with the Asian inspired broth.
This is a seasonal soup for sure, but you can make it any time of year utilizing the bounty on hand. Kale, cabbage, peas, shaved Brussel sprouts, bok choy and other ingredients would love coming to the party!

ASIAN CHICKEN MEATBALL SOBA NOODLE SOUP with CHARRED SHALLOTS

INGREDIENTS

COOK’s NOTES:

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