Sumo Wrestler Soup



Chicken meatballs
8 - 9 oz. ground chicken meat 
1/2 egg 
1/2 tsp. fresh ginger, finely chopped 
2 Tbsp. green onion, finely chopped 
1 Tbsp. corn starch 
1/4 tsp. salt 

1 Chinese cabbage leaf
2 medium sized fresh shiitake mushrooms
1/2 stalk green onion 
1/4 - 1/2 carrot 

1/4 cup Mizkan Soup Base
3 1/4 cups water 
2 - 4 Tbsp. Mizkan Rice Vinegar 
Shichimi pepper to taste (optional)


Chop Chinese cabbage in 1-2 inch lengths. Cut shiitake mushrooms in half. Chop green onion finely and cut carrots into 1-inch rectangular slices.

In a large pan, bring Mizkan Soup Base and water to boil. Mix all chicken meatball ingredients well in a bowl. Form into bite size meatballs and add to the boiling soup to cook.

When the meatballs are cooked, add vegetables into the soup. Add Mizkan Rice Vinegar at the end. Pour into individual bowls and sprinkle Shichimi pepper to taste, and serve hot.

Additional small amount of Mizkan Rice Vinegar may be added when serving.

Makes 4 servings


Sumo Wrestler Soup
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