Chicken Meatball Miso Soup
This comforting Miso Soup with Chicken Meatballs is a hearty twist on the classic Japanese soup. Tender, flavorful chicken meatballs are simmered in a rich miso broth, perfect for a cozy dinner or a light, satisfying lunch.
Ingredients
For the Chicken Meatballs:
- 1 lb ground chicken
- 2 green onions finely chopped
- 1 carrot minced
- 1 clove garlic minced
- 1 tsp grated ginger
- 1 tbsp thai basil minced
- 2 tsp soy sauce
- 1 tsp sesame oil
- 1/4 cup panko breadcrumbs
- 1 egg lightly beaten
- 1 tsp salt
- 1 tsp black pepper
For the Miso Soup:
- 6 cups chicken stock
- 3 tbsp miso paste
- 2 tbsp soy sauce
- 1 tbsp mirin
Instructions
- In a large mixing bowl, combine the 1 lb ground chicken, 2 green onions, 1 carrot, 1 clove garlic, 1 tsp grated ginger, 1 tbsp thai basil, 2 tsp soy sauce, 1 tsp sesame oil, 1/4 cup panko breadcrumbs, 1 egg, 1 tsp salt, and 1 tsp black pepper. Mix well until fully combined. Form the mixture into small meatballs, about 1 inch in diameter, and set aside on a plate.1 lb ground chicken, 2 green onions, 1 carrot, 1 clove garlic, 1 tsp grated ginger, 2 tsp soy sauce, 1 tsp sesame oil, 1/4 cup panko breadcrumbs, 1 egg, 1 tsp salt, 1 tbsp thai basil
- In a large pot, bring the 6 cups chicken stock stock to a gentle simmer over medium heat. Stir in 2 tbsp soy sauce and 1 tbsp mirin, adjusting the seasoning to taste.6 cups chicken stock, 3 tbsp miso paste, 2 tbsp soy sauce, 1 tbsp mirin
- Gently drop the chicken meatballs into the simmering broth, ensuring they don’t overcrowd the pot. Simmer for 8-10 minutes, or until the meatballs are fully cooked and tender.
- Reduce the heat to low and whisk in the 3 tbsp miso paste until fully dissolved. Avoid boiling the miso to preserve its flavor and nutrients.
- Ladle the miso soup into bowls and serve.