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
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!
Notes
Use chicken thigh for juicier meatballs. Mix in 1 tsp neutral oil if using lean breast meat.
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.
If you don't have a miso strainer, place your miso paste in a small heatproof bowl and thin it out with a few tbsp of hot broth from the pot.
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.
This soup is not suitable for freezing.
Serving Ideas: Steamed Japanese short-grain rice, Teriyaki salmon, Dashimaki tamago (Japanese rolled omelet), Grilled mackerel (saba shioyaki)
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