Glass Noodle Miso Soup with Chicken Meatballs
Video Stats
Recipe Overview
Overview
This Glass Noodle Miso Soup with Chicken Meatballs is a delightful fusion of flavors that brings comfort and warmth to any meal. The combination of tender chicken meatballs and glass noodles creates a satisfying texture, while the umami-rich miso broth ties everything together beautifully. The recipe is straightforward, making it accessible for home cooks of all skill levels.
One of the standout features of this dish is the use of dashi, a traditional Japanese stock that enhances the soup’s depth of flavor. You can easily make dashi from scratch or opt for convenient teabag-style packets, which still deliver a clean taste. The addition of fresh vegetables like shiitake mushrooms and napa cabbage not only adds nutrition but also a lovely crunch.
The meatballs are made with ground chicken, which can be adjusted based on your preference for lean or richer meat. Mixing in miso paste at the end ensures that the soup retains its delicate flavor, making each bowl a comforting experience. This dish is perfect for cozy nights in or when you need a quick meal that feels special.
Serve the soup hot, garnished with green onions and a drizzle of toasted sesame oil for an extra layer of flavor. It’s a dish that warms the soul and is sure to become a favorite in your recipe rotation.
Recipe Details
Steps & Tips
In a mixing bowl, add 200g of ground chicken, one egg, half a tablespoon of miso paste, one clove of grated garlic, half a teaspoon of soy sauce, half a teaspoon of grated ginger, and two tablespoons of corn starch. Mix until combined.
Heat 700ml of Dashi in a pot until boiling.
Add thinly sliced mushrooms, half of a Japanese leek, half a tablespoon of dried seaweed, one shredded cabbage leaf, and 30g of glass noodles to the boiling Dashi.
Tip: Make Dashi from scratch or use convenient teabag style Dashi packets for the best flavor.
Turn down the heat to a gentle simmer and scoop the meat mixture with tablespoons, forming roughly 1-inch meatballs. Drop them carefully into the simmering soup.
Cover the pot with a lid and let the meatballs simmer gently for about 5 minutes or until cooked through.
Turn off the heat completely and add 2 and 1/2 tablespoons of miso paste to the soup.
Tip: Turn off the heat before adding miso to preserve its delicate flavor.
Use a mesh strainer or a miso whisk to thoroughly mix the miso into the soup, breaking up any lumps.
Tip: Taste as you add miso to achieve the perfect balance of saltiness and flavor.
Ladle the soup into individual bowls, ensuring everyone gets meatballs, vegetables, and noodles.
Finish each bowl with a sprinkle of freshly chopped green onions, freshly ground black pepper, and a light drizzle of toasted sesame oil.
Ingredients
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Ingredient: Soy
→ Substitution: Coconut Aminos
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Miso paste should not be boiled as it can diminish its delicate flavor.
- •Using a mix of ground chicken breast and thigh provides a balance of tenderness and flavor.
- •Dashi can be made from scratch or using convenient teabag-style packets for ease.
- •Glass noodles cook quickly, so they should be added towards the end of the cooking process.
