Miso chicken meatballs in broth

• sunflower oil↗

  for frying

• turkey thigh mince↗500g chicken or g
• garlic cloves↗2

  grated to a purée

• soy sauce↗1 tbsp tbsp
• mirin↗2 tbsp tbsp
• ginger↗2cm piece

  peeled and finely grated

• spring onions↗2

  trimmed and very finely chopped

• red miso paste↗2 tbsp tbsp
• rice noodles↗200g g
• chicken stock↗1.2 litres l
• red chillies↗2

  deseeded and finely sliced

• ginger↗3cm chunk of

  peeled and sliced

• garlic cloves↗4

  halved

• soy sauce↗4 tbsp tbsp
• spring onions↗4

  sliced on the diagonal

• baby spinach↗100g
• lime↗1

  juiced, to serve

Step-by-step instructions

1. 1

   Mix together all the ingredients for the meatballs and season well. With wet hands, shape them into balls about the size of a walnut. Put them on a baking tray, cover and chill for about 30 mins.

2. 2

   Heat about 1½ tbsp of oil in a large frying pan over a high heat and cook the meatballs in two batches, or use two pans, adding more oil if you need it. You need a good colour on the outside. Turn the heat down to cook the meatballs through, rolling them in the miso juices they release as they cook. It will take about 8-10 mins to cook each batch. Cook the rice noodles for 1 min less than pack instructions, drain and set aside.

3. 3

   Heat the stock in a saucepan and add 1 chilli, the ginger and garlic. Simmer for 4 mins. Add the meatballs and soy and simmer gently for 3 mins, then add the spring onions, rice noodles, spinach and the rest of the chilli. Add a little lime to taste, then divide between bowls and serve.