Step 1

Before you start, add 1 litre of cold water to a pot with the two dried shiitake mushrooms. Leave to soak while preparing the other ingredients.

Step 2

First we will prepare the meatballs. Add 200g (7oz) of ground chicken mince to a bowl along with 1/2 tbsp miso paste, 1/2 tsp ginger and 1/2 tsp garlic paste. Mix until the ingredients are well distributed (especially the miso, we don't want any lumps!).

Step 3

In a small separate bowl, crack one egg and lightly whisk.

Step 4

Add the egg and 1 tbsp of cornstarch to the chicken mince, mix until you have a slightly sticky mixture.

Step 5

Set aside for later.

Step 6

Add 1½ tbsp chicken stock powder, 1 tbsp soy sauce, 1 tbsp mirin, ½ tbsp garlic paste, ½ tbsp ginger paste and 2 tbsp of ground sesame seeds to the pot.

Step 7

Mix up all the ingredients and bring it to the boil.

Step 8

Once boiling, add your meat balls to the broth, put the lid on and cook for 3-4 mins.

Step 9

While the meatballs are cooking, prep your other ingredients.

Step 10

Peel carrots and cut into bitesize pieces, add them to the pot so they can cook a little longer than the other vegetables.

Step 11

Cut the roots off of the enoki mushrooms.

Step 12

Chop your pak choi and Chinese cabbage into chunks.

Step 13

Take your 30g of spring onion (half a big one or 2-3 smaller ones) and with the knife held at a slant, cut it into diagonal pieces.

Step 14

Cut the firm tofu into medium sized cubes.

Step 15

Add everything to the pot and bring to the boil.

Step 16

Simmer for 10 minutes.

Step 17

Turn off the heat and mix in the miso. (The best way to add miso is to put it in a ladle or mesh spoon and scoop a little of the hot broth in, mixing them together thoroughly before adding it to the broth completely.)

Step 18

Serve with a bowl of rice and enjoy!