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Boil the kettle.
Deseed the chillies, peel the garlic and place both in a food processor with the chicken, rice, half the miso and the pickled ginger, reserving the juice.
Add most of the coriander, stalks and all, reserving a few nice leaves.
Finely grate in the lime zest, and pulse until combined.
Divide the mixture into 16 equal-sized pieces and, with wet hands, shape into balls.
Place a large deep pan on a medium-high heat.
Pour in the stock, add the remaining miso and bring to the boil.
Gently drop in the balls, cover and poach for 3 minutes.
Add all the stir-fry veg and cook for another 3 minutes, or until the balls are cooked through.
Taste the broth and season to perfection with lime juice, a little pickled ginger juice, if you like, and sea salt and black pepper.
Divide between serving bowls with the reserved coriander leaves, and serve with lime wedges.