Heat the soup ingredients in the pot over low heat. Combine the meatball ingredients and set aside. Slice the Chinese cabbage into easy-to-eat pieces, the leek into diagonal lengths, and the carrot into rounds.
Remove the stem from the mushrooms and break them up. Slice the fish fillets into halves or thirds. Put everything except for the fish in the pot and let it simmer.
After bringing to the boil, add the fillets.
Dish it up and enjoy with ra-yu chilli oil, black pepper or sesame oil, etc.
Story Behind this Recipe
I wanted to up my intake of isoflavone.
The soup base will start to separate if you let it boil too much, so keep the heat at low to medium. Add whatever ingredients you'd like.