Ingredients
Method
1.Put prawn meat, fish and egg white into a food processor and process until just coming together leaving some texture. Transfer to a medium bowl and stir in the green onions and lime rind; season with salt and freshly ground pepper.
2.Roll tablespoons of mixture into balls and transfer to a baking paper lined tray. Refrigerate for 30 minutes.
3.Put the dashi granules into a medium saucepan with 1 litre (4 cups) of water. Add the mirin, miso paste and ginger; bring to the boil, reduce heat and simmer.
4.Heat a large non-stick frying pan over a medium to high heat with half the oil cook the fishballs in batches for 5-7 minutes or until lightly golden and cooked through. Repeat with remaining oil and fish balls.
5.Meanwhile, bring a large pot of water to the boil. Cook the noodles according to packet instructions. Drain and divide between 4 warm serving bowls.
6.Add the mushrooms, snowpeas and bok choy to the ginger broth and bring to the boil.
7.Add the warm fish balls to the serving bowls and ladle over the hot ginger broth and vegetables
Not suitable to freeze or microwave. Instant dashi, mirin and white miso paste are available from large supermarkets or specialty Asian stores.
Note
