Tori Dango Nabe | Japanese Chicken Meatball Soup

Peel the ginger and grate finely. Peel and press the garlic. Wash the spring onions and slice into fine rings (set aside the white part for the meatballs and save the green part for garnish).

Pat the chicken breast dry and finely mince in a food processor (or chop very finely with a knife). In a bowl, combine the minced meat with the white part of the spring onions, half of the grated ginger, garlic, 1 tbsp soy sauce, 1 tsp sesame oil, and the cornstarch. Shape into walnut-sized balls with damp hands.

Prepare the vegetables: wash the pak choi, trim the base slightly, and cut the leaves in half lengthwise. Clean the shiitake mushrooms and cut into slices. Peel the carrots and cut into decorative slices.