How I Developed This Recipe
What kind of soup is popular in your country that’s made with glass noodles? In Japan, soups with glass noodles are often made with Chinese-inspired variations like wakame seaweed or spicy tantan. I recently wanted to try something new by adding Japanese flavor to a glass noodle soup.
After trying out a few different things, I came up with a new dish that combines traditional miso soup with chicken meatballs and vegetables. You could say it’s like a cross between miso soup, glass noodle soup, and hot pot, all in one bowl.
The result is a hearty and comforting dish that’s perfect for cold weather. I highly recommend trying this warming winter soup when you’re in the mood for something satisfying.
Key Ingredients & Substitution Ideas
- Yellow Miso (Awase Miso): This balanced, medium-strength miso is ideal for this soup. Store-bought yellow miso works great, but you can also make your own by combining equal parts red miso (aka miso) and white miso (shiro miso) for a custom blend.
- Dashi Stock: Nothing beats homemade dashi, but quality dashi packets are a great time-saving alternative for busy weeknights. For the best flavor profile, it’s best to avoid using instant dashi granules in this soup recipe.
- Glass Noodles: Any variety will do, but I personally like thin glass noodles. Cooking time of glass noodles varies, so be sure to check the packaging and add them with the correct cooking time in mind. This might mean adding them right at the end.
- Vegetables: Mix together your choice of mushrooms (I use shiitake), Japanese leek (or regular leek), dried wakame seaweed, and Napa cabbage to create a nourishing combination with a variety of textures.
- Meatball Ingredients: Blend together ground chicken, egg, miso paste, freshly grated garlic & ginger, and potato starch.
- Toppings: Finish your soup with freshly chopped green onions, a drizzle of fragrant toasted sesame oil, and freshly ground black pepper to taste.
Visual Walkthrough & Tips
Here are my step-by-step instructions for how to make Glass Noodle Miso Soup at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.
This section aims to provide a comprehensive overview of the cooking steps and techniques with visuals. It also includes more in-depth tips and tricks and explains why I do what I do.
In a medium pot, combine the dashi stock, prepared vegetables, and glass noodles. Bring the mixture to a boil over medium-high heat.
Note: If your glass noodles only take a few minutes to cook, add them closer to the end.
While the soup base is heating, just mix all the meatball ingredients together in a bowl. Gently mix with a spoon or knead with clean hands until just combined.
If you’re kneading by hand, keep a small bowl of cold water close by and wet your hands to prevent the mixture from sticking.
Once the soup is boiling, just turn down the heat to keep it at a gentle simmer. Use tablespoons to form the meat mixture into about 1-inch balls and drop them carefully into the simmering soup.
It’s best to make the meatballs roughly the same size so they all cook evenly.
Maintain a gentle simmer with a lid for about 5 minutes or until the meatballs are cooked through.
Turn off the heat before you add the miso paste, because boiling will ruin its subtle flavor. Use a mesh strainer or miso whisk to mix the miso into the soup, so there are no lumps left.
Give it a gentle stir to make sure the miso is mixed in well.
Ladle the hot soup into individual bowls, making sure each one gets an equal share of meatballs, vegetables, and noodles.
Top with some freshly chopped green onions, a light drizzle of toasted sesame oil, and a sprinkle of freshly ground black pepper. Serve right away while it’s still hot.
Jump to Full Recipe Measurements
I hope you enjoy this Glass Noodle Miso Soup recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!
More Miso Soup Recipes
Hungry for more? Explore my miso soup recipe collection to find your next favorite dishes!
Glass Noodle Miso Soup (With Chicken Meatballs)
Ingredients
Chicken Meatballs
- 200 g ground chicken
- 1 egg
- ½ tbsp yellow miso paste (awase)
- ½ tbsp cornstarch
- ½ tsp grated ginger root
- 1 clove grated garlic
Soup
- 700 ml dashi stock
- 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
- 2 ½ tbsp yellow miso paste (awase)
- finely chopped green onions
- toasted sesame oil
- ground black pepper to taste
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), 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). 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!
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