bakso ayam nori [ Chicken-Nori Meatball Soup ]

Lately I got this binge of eating meatballs. It takes a bit of effort in making it, but its totally worth it. The best part is you can freeze them and use it anytime you want. Tonight I made chicken meatballs with shredded nori (seaweed sheet) in a clear japanese soup. 

Ingredients: 

The balls: 

150 gr ground chicken, half lean

75 gr ground shrimp 

2 cloves of garlic, pasted

¾ teaspoon of salt

¼ teaspoon powdered white pepper

25 gr tapioca starch

1 egg white

1 sheet of nori, shredded (cut into matchstick length)

1.500 ml water

The soup:

½ onion, sliced

2 garlic cloves, thinly sliced

10 gr of bonito flakes (japanese fish broth)

2 tablespoon Kikkoman soya sauce

2 teaspoon salt

¼ teaspoon pepper

1 silk toffu, cut into 2cm x 2cm cube

½ cup of small green peas

1 scallion, thinly sliced

2 mushrooms, super thinly sliced (optional)

1. Boil water on a pot 

2. In a mixing bowl, add ground chicken, ground shrimp and garlic paste. Mix well.

3. Add in salt, white pepper and tapioca starch and egg white.

4. Using a handmixer on medium speed, mix all the ingredients (make sure not to over mix).

5. Add nori and fold it into the mixture gently.

6. Shape the mixture into balls with the help of 2 spoons and drop the meatballs in the boiling water. 

7. Once the meatballs are floating, this means they are cooked

8. Lower the heat into medium and add onion, garlic, bonito flakes, Kikkoman soya sauce, salt and pepper into the water.

9. Let it boil for another 10 minutes, add in the green peas and continue boil for 3 minutes.  

10. Serve the soup in wide bowls, garnished with silk toffu, mushroom and scallion. 

Happy cooking!!

PS: Be generous in plating the meatballs :)