|lots of vegetables, chicken meat ball and tofu|
I actually strainend my back (I wonder how) and cannot stand or sit that long so doing some elaborate things in the kitchen is out of question. Just got a shot, some pills and massage and took a day off. Tomorrow I have to return to the office or the work load will pile up even more and I would have to regret it later on. Staying at home is impossible. But enough whining...
I just put into the soup what I had in storage: Mushrooms, broccoli, carrot, leek, daikon, sweet german turnip, chrysanthemum leaves, cabbage, tofu, japanese chicken meat balls (tsukune), noodles.
The broth was simply made with daishi, soy sauce, konbu, spiced up with chili paste and ginger and mirin. First I cooked the more firm vegetables just a little before the soft leaf vegetables went in so the ingredients got not too soft and out of shape. I cut a little tofu in cubes and added it to the soup 1 minute before serving.
For the tsukune I blended 2 half frozen chicken breast until chopped in an electric blender. I spiced the meat up with 1 teaspoon soy sauce, salt, ginger, chili, pepper and mixed it with 1 egg and some freshly ground white bread (1/2 slice to make them fluffier, starch make them more stiff). For a better binding I blended a little more chicken meat until creamy and rubbed it in. With the help of a spoon I shaped balls. I simmered the chicken meat balls in a little extra broth with soy sauce and added them to the soup just before serving.
Additional seasonings: roasted sesame oil and more indonesian chili paste