I wasn’t 100 percent sold on this chicken meatball hot pot recipe (from my Japanese cookbook). But I made it again with soba noodles the next day for lunch and thought they really brought the whole dish together. Be sure to chop the ginger very fine (or use ginger paste) as my meatballs had some little pieces in them.
1 pound ground chicken
2 scallions, chopped
1 knob ginger, chopped finely
1 egg, beaten
1.5 tbsp soy sauce
1.5 tbsp cornstarch
3 cups water (chicken broth might be better here for flavor)
3 tbsp soy sauce
1/4 napa cabbage, chopped
4-5 oz spinach, chopped
shichimi spice powder, to taste
2 small sleeves soba noodles
Combine meatball ingredients in bowl.
Bring water to a simmer. Scoop in tablespoons of meatball mixture (formed into balls) and simmer until cooked through.
Season soup with soy sauce and salt (I added some chicken boullion) and add napa cabbage and chives. Cover and cook until tender. While that’s cooking, cook soba according to package directions.
Arrange into individual balls with soba.