Traditionally this soup uses a dashi or chicken stock base. But I typically use dried bonito flakes – beautiful flavor. Bonito is also known as skip jack tuna.
I turn to this when I need to detox or lose weight – for it makes me full yet not a lot of calories 🤭
Oh yes – gluten-free, egg-free and soy free!
INGREDIENTS (4 servings):
- ~18 gluten free & egg free boiled meat balls
- 12 garlic cloves, peeled
- 8 brown crimini mushrooms, rinsed
- 4 green onion stalks, washed
- 4 nappa cabbage leaves, washed
- 4 bunches of baby bok choy, washed
- 1 carrot, peeled and washed
- 1 thick slice of fresh peeled ginger
- 250g daikon radish, peeled
- 5g dried bonito flakes – see Photo A below
- 2 tbsp salt
- Salt to taste
- Optional: 1 pack of konjac noodles
- Cut carrots into 1/4 inch thick, biased cut slices.
- Cut daikon into 1/2 inch thick rounds. Then quarter them.
- Cut nappa cabbage leaves into 1 inch squares.
- Cut green onions into 2 inch sections. Separate white parts from green parts – see Photo B below.
- Bring 3.5 litres of water to a boil in a large pot.
- When boiling, add 2 tbsp salt, ginger slice and bonito flakes.
- Boil for 15 mins. Then pour the broth through a fine mesh strainer into a large pot. Add the ginger slice into the broth. Discard the bonito flakes.
- Bring to a boil.
- Add cooked meat balls. Boil 5 mins, remove any scum.
- Add carrot, garlic, mushrooms, daikon and white parts of the green onion into the soup.
- Cover pot with lid and simmer over medium heat for 30 mins.
- Add nappa cabbage, baby bok choy and remaining green onion pieces. Boil 3 mins.
- Add salt to taste.
- Portion out cooked konjac noodles into serving bowls. Then add soup and its ingredients over it.
- Ready to serve. This broth is packed with flavor + nutrients, remember to drink it all🥣
How to cook konjac noodles:
- Rinse konjac noodles under cold running water for 2 mins.
- Add konjac noodles and enough cold water to cover it into a pot.
- Bring to a boil. Boil 5 mins.
- Strain and set aside until Chanko Nabe soup is ready.