Glass Noodle Miso Soup (With Chicken Meatballs)
User Reviews
5
2 reviews
Excellent
Glass Noodle Miso Soup (With Chicken Meatballs)
Report
Perfect for any time of day, this recipe delivers great flavor effortlessly.
Share:
Ingredients
Chicken Meatballs
- 200 g ground chicken
- 1 egg
- ½ tbsp yellow miso paste awase miso
- ½ tbsp cornstarch
- ½ tsp ginger root grated
- 1 clove garlic grated
Soup
- 700 ml dashi stock
- 4 shiitake mushrooms thinly sliced, fresh
- ½ Japanese leek white part, diagonally cut, aka naganegi
- ½ tbsp dried wakame seaweed
- 1 leaf Napa cabbage thinly sliced
- 30 g glass noodles thin
- 2 ½ tbsp yellow miso paste awase miso
- green onion finely chopped
- sesame oil toasted
- black pepper to taste, ground
Instructions
- Start by heating 700 ml dashi stock over medium-high until boiling.
- While you wait, mix 200 g ground chicken, 1 egg, ½ tbsp yellow miso paste (awase miso), ½ tbsp cornstarch, ½ tsp grated ginger root, and 1 clove grated garlic in a bowl to make the meatball mixture.
- Once the dashi is boiling, add 4 fresh shiitake mushrooms, ½ Japanese leek (naganegi), ½ tbsp dried wakame seaweed, 1 leaf napa cabbage and 30 g thin glass noodles.Note: If your glass noodles require less cooking, add them later.
- Reduce the heat to a simmer and use two tablespoons to scoop the chicken mixture out of the bowl and into the soup, forming balls as you go. Cover with a lid and simmer for 5 minutes or until the meatballs are cooked through.
- Once the meatballs are cooked through, then turn off the heat and use a miso strainer or mesh spoon to incorporate 2 ½ tbsp yellow miso paste (awase miso). Gently mix to disperse the miso through the soup.
- Divide into serving bowls and top with finely chopped green onions, toasted sesame oil and ground black pepper. Enjoy!
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
Other Recipes
You'll Also Love
