1lb (450g)boneless, skinless chicken thighs, cut into pieces
1largedaikon, cut into pieces
2largecarrots, cut into pieces
2largepotatoes, cut into pieces
10fresh shiitake mushrooms, halved
½headnapa cabbage, cut into pieces
2leeks, cut into slices
8fried tofu puffs, halved (see notes)
1lb (450g)udon noodles
Instructions
In a bowl, add the ground chicken, scallions, miso paste, and salt. Mix and shape into any size you like meatballs. Set aside.
In a large pot, bring the dashi stock to a boil. Reduce the heat to simmer and add the soy sauce, mirin, and sake. Stir well. Add the chicken thighs, prepared chicken meatballs, daikon, carrots, and potatoes. Cook for 15 minutes.
Add the mushrooms, cabbage, leeks, and tofu puffs. Cook for about 10 minutes more.
Meanwhile, cook the udon noodles according to package instructions. When done, add them to the pot with the rest of the ingredients. Stir one more time and serve. Enjoy!
Notes
It's preferable to use white miso paste for this recipe because it has a milder taste. However, I wasn't able to find it and used a red one instead. It turned out great!
Dashi stock is made from kombu (edible seaweed) and katsuobushi or bonito flakes (dried and flaked tuna). You can either find a pre-made dashi stock in an Asian grocery store or make one from scratch. I talked more about it in this Japanese Clear Soup post.
Fried tofu puffs can be found in most Asian grocery stores. Be sure to check out fridges as well because that's where I found them (I'm still not sure why they were refrigerated, though).