Gather all the ingredients.
Stuffed kirimochi in Aburaage (this is not "Inari-Age" for making Inarizushi).
In a large pot, add chicken stock and add water until the pot is half full. Add chopped green onions, sliced garlic, and sliced ginger. Bring it to a boil.
When the soup boils again, reduce heat but simmer. Most of ingredients you put in earlier are not ready yet. Keep cooking until they are fully cooked (10-12 minutes). Meanwhile, add in homemade meatballs, mochi in Aburaage, and soft ingredients and cook till they are cooked through.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.
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