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This is another long overdue recipe. It is a dish the Husband and I had almost every other day when the dishwasher was kaputt because it not only taste awesome, especially when the temperature is freezing, its really simply to prepare and it only requires one pot! This is a fusion miso soup with my simple homemade meatball.

Meatball Miso Soup

Why homemade meatballs? Because I tried the store bought asian fuzhou balls ( fish balls with mince meat inside), I love them but the ones in my local supermarket were way too fishy so I went back to making my own meatballs simply because the taste is so much better and it does not take that long to prepare them.

This is simply comfort in a bowl asian style. We rarely have asian soup because the Husband find them a little bland but miso is an exception. Miso adds a richer taste to the soup but still keeping the soup ‘light’. We’ve also added different ingredients to the soup, go ahead and add other ingredients you think will fit, but our conclusion is that this exact combination of ingredients makes us really satisfied. There is something about the meatball laced with sesame oil and the soft tofu together with the Chinese cabbage, which gives added sweetness to the soup base, that is really comforting and addictive.

We had this usually day one and day two with whatever that is left we will eat it with rice. Yummy!!

Meatball Miso Soup

Serves 2-3 people

2 litre water

3 tsp chicken stock powder

3 tsp beef stock powder

1 heaping tbs miso paste (dark)

1 large cabbage, chopped

300 g minced pork

2 tsp soy sauce

1 tsp sesame oil



10 crab sticks, chopped

4 eggs

dash soy sauce

dash sesame oil

1 block of soft tofu, cubed

Marinate the minced meat with the soy sauce, sesame oil, salt and pepper in a bowl. Set aside and prepare the rest of the ingredients.

Scoop a teaspoon of meat and roll them into meatballs.

Start by boiling 2l of water in a big pot, add the two different stock powder and the miso paste. Add the meatballs and cabbage. Place lid of the pot ajar and bring the soup back up to a boil.

When the soup starts boiling reduce heat to medium. Add the chopped crab stick.

Beat the 4 eggs in another bowl with a dash of soy sauce and sesame oil. Stir the soup and gently pour the beaten egg into the soup. The goal is to create egg clouds in the soup! Then add the chopped tofu just to warm them up.

The meatball should be cooked when the balls float up. But to be certain definitely cut it up and see if the middle is cooked before serving.

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