Miso Soup with Sausage Meatbal

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Sausages (your favourite)		2
Cabbage leaves (sweetheart)		3-4
Carrot		1/2
Celery		1
Onion		1/2
Ginger		1 thumb
Potatoes (medium)		2-3
Hot water		600ml
Dashi stock granules		1/2 tsp
Miso		35-40g

Method

Cook

12min

Sausages are essential, but you can use any vegetables you like.

After removing the sausage skin, make 4-5 meatballs from each. Thinly slice the vegetables and grate the ginger.

Put 1 tbsp oil in a pan and add the meatball. Fry for 3 minutes on medium heat.

When the meatballs are nicely browned, add all the vegetables and ginger and mix together. Pour in the hot water and dashi stock and allow it to stew and simmer.

When the water has reduced to about 2/3, turn the heat down to low then add in and dissolve the miso.

Optionally, you can top with a poached egg made in the microwave:crack the egg into a tea cup then pour in plenty of water to fully cover the egg. Cover with some cling film and microwave for 70 seconds.

Pour the miso soup into a soup bowl and garnish with the poached egg.

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