Servings
Font
Back
Glass Noodle Miso Soup (With Chicken Meatballs)
5 from 2 votes

Glass Noodle Miso Soup (With Chicken Meatballs)

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4 servings
Course: Soup
Cuisine: Fusion, Japanese

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

    Cup of Yum
  1. Start by heating 700 ml dashi stock over medium-high until boiling.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Divide into serving bowls and top with finely chopped green onions, toasted sesame oil and ground black pepper. Enjoy!