Spicy white miso soup with prawn and chicken quenelles

Nick has hooked me up with some more classes with Reiko and I am counting down the days. Until then, here's the most wonderful and really quite simple and quick dish. You need a food processor and a saucepan. That really is about it. 

100g uncooked prawns

100g chicken breast

2tbsp chopped spring onion

1 egg white beaten

1/2 tsp grated ginger

1/2 tsp sea salt flakes

1/2 tsp chilli paste or finely chopped fresh chilli

1 1/2 litre of dashi stock

3 tbsp white miso

Handful of spinach or watercress leaves

 

1.Peel and devein the prawns, rinse.

2.Cut the chicken breast into chunks.

3.Chop spring onion and grate ginger.

4.Put the chicken and prawns into a food processor, once minced mix in the ginger, onions and salt. 

5.Heat the stock and bring to a boil. Using two spoons, make quenelles of the mince and drop into the stock.

6.Turn down to a simmer and cook for a couple of minutes until the quenelles come to the surface.

7. In a small bowl, mix the miso and the chilli, dilute with a little of the stock and then return to the pan and mix. 

8. Add the leaves and turn off the heat , add the chilli and serve.