Miso Soup with Chicken Meatballs and Aubergine

• 2 Aubergine
• 200 grams Minced chicken thigh
• 1/4 Onion( smallish)
• 1 tsp Soy sauce
• 1 tsp Katakuriko
• 1 Sesame oil
• 1 dash Grated fresh ginger
• 1 Miso of your liking

1. Boil water for the soup.
2. It will taste even better made with Japanese soup stock (dashi).
3. Slice the aubergine into rounds, and soak the sices water to remove their bitterness.
4. In a bowl, add grated onion together with minced chicken, katakuriko, ginger, soy sauce and sesame oil, and mix well.
5. When adding the meatball, spoon the meat mixture into the soup if the moisture from the onion makes it difficult to form into balls.
6. Put the aubergine and meatball in a saucepan.
7. When it comes to a boil, add miso and dissolve.
8. Lastly, sprinkle on scallions or Chinese chives.
9. In the photo, Chinese chives are used.

aubergine, chicken thigh, onion, soy sauce, katakuriko, sesame oil, fresh ginger

Taken from cookpad.com/us/recipes/156619-miso-soup-with-chicken-meatballs-and-aubergine (may not work)