You may have experienced this: you open the fridge and realize that there is now way you can use all of it before the expiration date. You end up throwing it away, wasting what can't be used. But don’t worry! This recipe is a great way to use up any milk before it expires, and turn it into a delicious soup. Try this miso and milk sauce udon (thick Japanese wheat noodles) with chicken meatballs!
Perhaps this isn't the first time you've encountered a milk or cream-based pasta sauce. It has a touch of western cuisine, but with a Japanese twist by adding udon noodles. It certainly goes well with spaghetti as well, if you prefer.
Feel free to use your favorite vegetables along with this recipe. We especially recommend cabbage, carrots, onions, and maitake mushrooms.
Milk is Rich in Nutrients, and Not Only Calcium
This recipe calls for milk as the main ingredient. Calcium is generally the first nutrient that comes to mind when talking about milk. This isn't surprising, as 100g/0.4 cups of milk contains about 110mg of calcium. You can get a third of your recommended daily intake with a 0.8g cup (200g).
Calcium is vital for bone and teeth strength. Did you know that milk also has various nutrients such as proteins, fats, carbohydrates, minerals, and vitamins? It is excellent for improving and maintaining overall health.
Simple but with an Abundance of Nutrients
The seasoning for the chicken is relatively simple, but you’ll find the delicious flavor is irresistible.
You can use different parts of the chicken meat for a variation in flavors. Minced meat has a milder taste than chicken breast, and leg meat has plenty of fat, making it a rich addition to soups.
You can easily make tori tsukune (chicken meatballs) in a few simple steps by using a spoon. When stewed, the chicken highlights the umami of the dashi soup stock.
Try out this satisfying soup with milk, miso, chicken and bonito. We also recommend adding leafy vegetables and mushrooms as a healthy addition.
- 4.2 oz Minced chicken
- 0.5 oz Japanese leek
- 0.17 oz Ginger
- 1 tbsp Potato starch
- 0.5 tsp Sake
- 0.5 tsp Soy sauce
- a pinch Salt
- 1.7 cup Dashi soup stock
- 2.1 cup Milk
- 2 serving Boiled udon noodles
- 3.5 oz Cut vegetables of your choice
- 2 tbsp Miso
- as needed Green onion (cut into small pieces)
Finely chop Japanese leek and ginger.
Mix minced chicken with leek, ginger and ingredients (A). Divide into 6 equal pieces and roll up to make chicken dumplings.
Put the dashi broth and chicken balls in a pot, bring to a boil, and simmer over medium heat for 3 minutes, skimming off the scum.
Add ingredients (B) and heat until just before boiling, stirring to dissolve the miso. Reduce heat to low and simmer for 2 minutes.
Serve in a bowl and sprinkle with green onions (cut into small pieces).