Featured Comment
I love this recipe! Simple, balanced and filling meal 🙂
★★★★★
– Erina
What if a single bowl of Japanese miso soup could double as dinner? Imagine silky glass noodles soaking up golden dashi while chicken meatballs simmer to juicy perfection.
After trying ginger miso soup, tonjiru, torijiru, and even salmon miso soup, this version might surprise you most.
Glass noodle miso soup
Recipe Snapshot
- What is it? A hearty miso soup filled with juicy chicken meatballs and silky glass noodles.
- Flavor profile: Gentle, Nourishing, Soulful
- Why you’ll love this recipe: It offers the comfort of a full meal in one bowl. Quick, nourishing, and beautifully balanced.
- Must-haves: Awase (yellow) miso paste, Dashi stock, Ground chicken
- Skill Level: Easy
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How I Developed This Recipe
Glass noodle soups in Japan often lean Chinese-inspired, like egg drop soup or spicy tantan. But I wondered, what if that comfort met the soul of traditional miso soup? So I tested, simmered, and finally found harmony in miso, chicken meatballs, and vegetables.
It’s essentially three dishes merged: miso soup’s comfort, noodle soup’s satisfaction, chanko nabe‘s heartiness.
Glass Noodle Miso Soup Ingredients
- Yellow Miso (Awase Miso): Think of it as the “all-purpose” miso. You’ll find it labeled as “yellow miso” or “awase miso” at most Asian markets. If you can only find red and white miso, blend equal parts.
- Glass Noodles: The thin mung bean variety cooks fastest (usually 3-4 minutes), but sweet potato or cellophane noodles work equally well. Check your package instructions since timing can vary wildly.
- Ground Chicken: Thigh meat makes the juiciest, but ground breast works beautifully too. Ground turkey is also fine, and ground pork creates richer, more savory meatballs similar to Japanese tsukune.
How to Make My Glass Noodle Miso Soup
If you prefer to watch the process in action, check out my YouTube video of this glass noodle miso soup recipe!
Before you start: Prepare your dashi stock either using homemade dashi recipe, dashi packet, or dashi granules.
i. Pour the dashi, prepared vegetables, and glass noodles into a medium pot and bring it just to a boil over medium-high heat, then drop to a gentle simmer-about 85-96℃ (185-205°F).
I used thin mung bean glass noodles (known in Japanese as harusame), but any variety you find works beautifully here. If your package lists a cook time of just two to three minutes, hold off and add the noodles closer to the end.
i. While the soup base heats, combine all the meatball ingredients in a medium bowl. Use a spoon or your clean hands to gently fold everything together until just combined. You’re aiming for a cohesive mixture, not an overworked paste.
Thigh yields juicier, softer meatballs; breast is leaner and firmer. If using very lean meat, mix in 1 tsp neutral oil to boost moisture and cohesion without changing the flavor profile.
ii. Maintain that simmer (just a few lazy bubbles should pop at the surface) and slide in the meatballs one by one. Use two tablespoons (one to scoop, one to nudge) to form the meat mixture into roughly one-inch balls, then carefully lower each one into the simmering broth.
Work quickly but don’t rush. Dropping them from too high can splash hot liquid or cause the meatballs to break apart on impact.
iii. Cover and simmer gently until the meatballs are opaque and springy, about 5-7 minutes.
i. Turn off the heat and dissolve the miso using a mesh strainer or a ladle, pressing until no lumps remain. Keep it below a boil to preserve aroma and complexity.
I used a 50/50 blend of red and white miso, sometimes labeled “yellow miso” in English.
i. Ladle the soup into warm bowls, making sure each bowl gets a fair share of meatballs, vegetables, and noodles. Finish with chopped green onion, a light drizzle of toasted sesame oil, and a twist of black pepper; serve steaming hot.
Essential Tips & Tricks
- Turn off the heat completely before adding miso paste.
- Keep the simmer gentle when cooking meatballs. A vigorous boil will cause them to break apart before they’ve had time to firm up.
- Check your glass noodle package for cook time. If they only need 2-3 minutes, add them near the end of cooking.
With these simple tips in mind, you’re set for success every time you make glass noodle miso soup.
Storage & Meal Prep
Fridge: Airtight container without glass noodles, up to 3 days. The glass noodles will continue absorbing broth, so make sure to store without them.
Freezer: Not recommended.
Meal Prep: Prepare the meatball mixture up to 24 hours ahead and refrigerate it covered. Don’t shape them ahead of time, as they’ll stick together. Chop your vegetables and store them separately in an airtight container.
Reheating: Gently rewarm refrigerated soup in a pot over medium-low heat until steaming. Do not boil, or you’ll destroy the miso’s delicate flavor.
What to Serve With This Recipe
- Steamed Japanese short-grain rice
- Teriyaki salmon
- Dashimaki tamago (Japanese rolled omelet)
- Grilled mackerel (saba shioyaki)
Glass Noodle Miso Soup Q&A
Yes, but choose relatively plain chicken meatballs without breadcrumbs or strong herbs. If using store-bought, simmer only long enough to heat through so they don’t toughen.
You can substitute unsalted chicken broth. It won’t be true dashi, it will still taste delicious.
Traditional Japanese soups aim for balance, not saltiness. Start with 1 tablespoon miso per cup (240 ml) of broth and adjust gradually. Your goal is savory warmth that doesn’t make you reach for water afterward. Different miso types vary widely, so always taste as you go.
More Japanese Soup Recipes
- Kenjin Jiru (Vegetable Soup)
- Chicken Zosui (Rice Soup)
- Mushroom Miso Soup
- Japanese Clear Soup
Ready to expand try more? Dive into my full collection of Japanese soup recipes and discover authentic flavors.
Did You Try This Recipe?
I would love to hear your thoughts!
💬 Leave a review and ⭐️ rating in the comments below. 📷 I also love to see your photos – submit them here!
Glass Noodle Miso Soup with Chicken Meatballs
Ingredients
Chicken Meatballs
- 200 g ground chicken breast or thigh or mix
- 1 egg
- ½ tbsp yellow miso paste (awase) or blend of red & white
- ½ tsp Japanese soy sauce (koikuchi shoyu)
- 2 tbsp cornstarch or other starch like potato or tapioca
- ½ tsp grated ginger root or ginger paste
- 1 clove grated garlic or garlic paste
Soup
- 700 ml dashi stock homemade or tea-bag style preferred
- 4 fresh shiitake mushrooms thinly sliced
- ½ Japanese leek (naganegi) white part, diagonally cut
- ½ tbsp dried wakame seaweed
- 1 leaf Napa cabbage thinly sliced
- 30 g thin glass noodles (harusame) mung bean type preferred
- 2 ½ tbsp yellow miso paste (awase)
- finely chopped green onions
- toasted sesame oil
- ground black pepper to taste
My recommended brands of ingredients and seasonings can be found in my Japanese pantry guide.
Can’t find certain Japanese ingredients? See my substitution guide here.
Instructions
- Pour 700 ml dashi stock into a large pot and bring to a boil over medium-high heat.
- While you wait, make the meatball mixture by combining 200 g ground chicken, 1 egg, ½ tbsp yellow miso paste (awase), ½ tsp Japanese soy sauce (koikuchi shoyu), 2 tbsp cornstarch, ½ tsp grated ginger root, and 1 clove grated garlic in a bowl.
- 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 (harusame).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.
- Turn off the heat and use a miso strainer or mesh spoon to incorporate 2 ½ tbsp yellow miso paste (awase). 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!
Thank you for this blog.
This recipe looks great! Could I substitute the chicken with ground pork?
Hi Megan,
Thank you for your question! Yes, you definitely can replace ground chicken with pork!
Yuto
Best recipes I’ve found for my Japanese favorites.
Thank you so much, Linda! 🙂
Yuto
I love this recipe! Simple, balanced and filling meal 🙂
Thank you so much for trying this recipe, Erina! I’m happy you enjoyed it! 🙂