chillyfillmores
Emma Keys
Matzo Balls: 1 cup matzo meal 2 large eggs 2 tablespoons vegetable oil or schmaltz 1 tablespoon miso paste (white or yellow) 2 tablespoons water or broth Salt to taste Broth Base (Japanese-Inspired): 4 cups dashi (homemade or instant) 1 tablespoon white miso paste 1 tablespoon soy sauce 1 teaspoon sesame oil 1 sheet nori (cut into thin strips) Vegetables and Add-ins: 1 large carrot (thinly sliced) 4–5 shiitake mushrooms (sliced) 2 scallions (sliced) Optional: 1 teaspoon shichimi togarashi (for garnish/spice)
Ingredients
01
Simmer kombu and bonito flakes in water to create a clear, umami-rich dashi broth, the cornerstone of many Japanese dishes.
02
Mix matzo meal, eggs, oil, and a pinch of miso paste. Chill and form into uniform balls for a subtle nod to both traditions.
03
Gently boil the matzo balls in salted water until tender. Avoid overmixing to maintain their light and fluffy texture.
04
Add carrots, mushrooms, and scallions to the dashi. Introduce the cooked matzo balls. Simmer briefly to meld the flavors.
05
Finish with a splash of soy sauce, a touch of sesame oil, and nori strips. Optional: garnish with shichimi togarashi for heat.