Udon Soup with Togarashi Meatballs

Udon Soup with Togarashi Meatballs

4 oz udon noodles, cooked and rinsed
1/2 lb ground chicken
1/2 tsp sea salt
1/2 tsp C&C Shichimi Togarashi
8 cups chicken or vegetable stock
1 cup fresh mushrooms of your choice, sliced
1 cup firm tofu, cut into small cubes
1/2 cup leeks, sliced
1/4 cup soy sauce

In a bowl, combine ground chicken, salt and C&C Shichimi Togarashi. Using damp hand, work together and roll 1 tsp of mixture into ball and repeat. In a frying pan, cook meatballs and fry tofu for 5 minutes.

Bring stock to a boil. Add mushrooms, fried tofu cubes and reduce heat to a simmer. Cook 3 minutes. Add meatballs and cook 5 minutes more. Add leeks, soy sauce and cooked and rinsed udon noodles. Season to taste.

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