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–+ servings

Glass Noodle Miso Soup with Chicken Meatballs

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Author Yuto Omura
Servings 4 servings

Ingredients  

Chicken Meatballs

Soup

Instructions 

  • Start by heating 700 ml dashi stock over medium-high until boiling.
    dashi heating in a pot on the stove
  • While you wait, mix 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 to make the meatball mixture.
    Ground chicken mixed with condiments to make chicken meatballs for chanko nabe
  • 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.
    Vegetables and glass noodles in a pot of dashi on the stove
  • 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.
    chicken meat balls simmering in dashi with vegetables and glass noodles
  • 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.
    whisking miso into glass noodle soup using a Japanese miso mesh spoon
  • Divide into serving bowls and top with finely chopped green onions, toasted sesame oil and ground black pepper. Enjoy!
    harusame soup with chicken meatballs in a cream bowl on a white background

Notes

  • Use ground chicken breast or thigh; aim for moderate fat content - too much fat causes meatballs to fall apart, too little makes them hard.
  • Use yellow miso (awase) or create your own by mixing red and white miso in a 50/50 ratio; alternatively, use 100% red or white miso added gradually to taste.
  • I used thin glass noodles made from mung bean starch, but any available type of glass noodles can be substituted.
     
  • When storing miso soup with glass noodles, the noodles will absorb soup over time. Therefore, be sure to remove the glass noodles before storing the soup.