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Transform your soup game and stay cozy all season long with this recipe for Miso Soup with Chicken. Featuring tender, juicy ginger-infused chicken meatballs in a rich, umami-packed miso broth, this dish is as heartwarming as it is delicious! Whether you’re craving a comforting meal or a nourishing dinner, this recipe will have you savoring every spoonful.

“This soup was PHENOMENAL!!! I substituted ground chicken for pork because that’s all I had on me and I threw in a handful of frozen leek slices along with the bok choy at the end. My family is going to inhale this & ask for more. Next time I’ll double the recipe! Thank you!”

– LEE
Overhead photo of a black serving bowl with meatballs made from ground chicken and miso soup.

Update: This recipe was originally published in January 2016. I made edits to the article below to include more information about making this recipe for chicken and miso soup at home. 

Table of Contents

About this miso soup with chicken

While I love traditional miso soup, adding juicy and flavorful chicken meatballs to the mix really adds a new dimension to this dish – great when serving hungry family and friends! Miso soup with chicken meatballs bursts with umami flavor, interesting textures, and abundant nutritional value.

The marriage of juicy chicken meatballs with peppery bok choy in a piping hot miso broth ticks all the boxes of a comforting and healthy meal that will keep you fuller for longer. 

Double this chicken miso soup and store half in the freezer for those rainy days! And, if you’re looking for more cozy chicken soup recipes, be sure to try these fan-favorites next: Easy Chicken Tortellini Soup, Chicken Gnocchi Soup, Creamy Chicken Wild Rice Soup, and Chicken Black Bean Soup.

Why you’ll love this recipe

Miso Soup with Chicken Meatballs is simple to make and has a mouth-watering flavor. It’s the perfect way to satisfy your Asian cuisine cravings! Here’s why you’re going to love it:

  • Super healthy! Miso soup with chicken is loaded with healthy ingredients, low-carb, and packed with nutritious protein!
  • Comforting and hearty. If you need a hearty and flavorful soup that will warm you from the inside out, this chicken meatballs soup is for you!
  • Umami flavor! The combination of ingredients used in this dish creates an irresistible umami flavor with different textures. 
  • Perfect for making ahead. Reduce the recipe time by making the chicken ginger meatballs a day or two in advance. They store well in the fridge and freezer! 
Overhead photo of ground chicken, miso paste, garlic, ginger, shallot, and fresh herbs neatly arranged on a kitchen counter.

Ingredients for chicken miso soup

The ingredients for this chicken ginger lemongrass soup are easy to source. They could also already be waiting for you in your pantry if you love Japanese cuisine! Here’s what you’ll need:

Chicken meatballs

  • Ground Chicken – Opt for a mix or both dark meat and white meat ground chicken for the most flavor. Alternatively, you can use lean ground chicken for a lighter soup.
  • Panko Breadcrumbs – Plain panko helps the ingredients bind together and provides a light, crispy texture to the chicken meatballs.
  • Garlic cloves – Lend a robust, aromatic flavor to the chicken and miso. You’ll need both minced garlic for a more intense taste and a smashed clove for subtle undertones in the broth.
  • Shallot – Contributes a mild, slightly sweet onion flavor that complements the ginger and garlic in the broth. Swap: You can use white onions instead.
  • Reduced Sodium Soy Sauce – Adds a savory umami depth to the meatballs and broth while keeping the sodium levels lower. Substitution: Tamari or coconut aminos. 
  • Ginger – Provides a warm, slightly spicy kick. Choose firm, smooth ginger root and grate it yourself for the most flavor.
  • Scallions– Green onions provide a fresh, crisp flavor with a mild bite to the broth. Plus, they are excellent as a garnish.
  • Fish Sauce – Lends a rich, savory umami flavor to the broth. However, use fish sauce sparingly as a little goes a long way 
  • Lemongrass – Provides a citrusy, herbaceous flavor.
  • Kosher Salt and Black Pepper – Enhances the flavors of the meatballs and miso broth.
  • Fresh Cilantro – Roughly chopped.

Miso soup

  • Chicken Broth –  Forms the flavorful base of the miso soup, providing a rich, savory liquid. Use low-sodium so the miso isn’t excessively salt.
  • Hot Water – You’ll need a little filtered water to dilute the chicken broth slightly.
  • Miso – Provides a deep, savory umami flavor and contributes to the rich complexity of the miso soup broth. You can use red or white miso.
  • Vegetable Oil – For cooking the meatballs and sautéing aromatics.
  • Baby Bok Choy – While optional, I like adding this Asian green for a crunchy texture and a mild, slightly sweet flavor.
  • Crushed Red Pepper Flakes – Adds a hint of heat and spice to the broth and serves as a garnish for an extra kick.

Recipe variations

  • Meaty Version. Replace the ground chicken with ground turkey, ground pork, or ground beef for a non-chicken version.
  • Vegetarian Version. Swap out the ground chicken and use firm tofu or tempeh instead. Also, be sure to use vegetable broth instead of chicken broth and omit the fish sauce. And, you can add more vegetables such as shiitake mushrooms, carrots, or bell peppers if you’d like.
  • Gluten Free. Use tamari or coconut aminos instead of soy sauce and gluten-free breadcrumbs to make this chicken broth miso soup gluten-free. 
  • Creamy Version. Stir in a little bit of coconut milk or coconut cream at the end of cooking for a rich, creamy taste.
  • Noodle Version. Add ramen noodles to this chicken meatballs soup recipe for extra texture and heft. 
  • Quick and Easy Version. If you’re looking to save a lot of time, simply opt to use pre-made meatballs or even rotisserie chicken instead of making meatballs from scratch.
Overhead photo of meatballs made with chicken in miso soup.

How to make miso chicken soup

While this chicken meatball soup recipe does require a few steps, the entire process is pretty straightforward.

  1. Make the chicken meatballs. In a bowl combine the chicken with the panko, garlic, soy sauce, ginger, scallions, fish sauce, lemon grass, cilantro and broth. Use your hands to gently mix until just combined. Then, use your hands to scoop out about a tablespoon and form mixture into (1’’-diameter) meatballs. Next, transfer them clean work surface lined with parchment paper.
  2. Make the miso broth. In a medium pot, combine the broth with the water, Thai chili, garlic, shallot, ginger, fish sauce, and scallions. Bring to a gentle simmer over medium-high heat. Then immediately reduce the heat to maintain a simmer and cook for 15 minutes. Next, use a slotted spoon to remove the solids and discard. In a small bowl combine the miso paste with 2 tablespoons of the broth and whisk to combine. Then, add the miso mixture to the pot of broth and stir to combine.
  3. While the miso soup simmers, brown the meatballs. Heat the oil in a skillet until shimmering. Then, add the meatballs and cook until golden brown on all sides. Remove and transfer the meatballs to a clean plate.
  4. Add Asian greens to miso soup. Add the bok choy and crushed red pepper flakes to the miso soup and simmer until it’s almost tender.
  5. Add the chicken meatballs to soup. Add the meatballs to the miso broth and bring the soup back to a simmer. Simmer until the meatballs are cooked through. Taste the miso soup and adjust for seasoning with salt and pepper.
  6. Serve Chicken Meatballs in Miso Soup. Garnish the miso chicken soup with sliced scallions and/or crushed red pepper flakes and enjoy!

Expert tips for the best success!

  • Ground Chicken. Ground chicken with both white and dark meat is best for this chicken miso soup recipe, as it creates flavorful and juicy miso meatballs. If using lean ground chicken, please note that your meatballs won’t be as juicy or moist.
  • Use Fresh Ingredients. Opt for fresh garlic, ginger, and scallions for maximum flavor. Fresh ingredients will provide a more vibrant taste that those dried or pre-packaged counterparts.
  • Uniform Meatballs. Use an ice cream scoop to measure uniform-sized chicken meatballs for soup. The meatballs will cook evenly and result in a better-looking soup!
  • Add Miso at the End. Stir in the miso paste towards the end of cooking and avoid boiling it. High heat can destroy the delicate flavors of miso and reduce its nutritional benefits.
  • Brown and Gently Simmer Chicken Meatballs. For the most flavor, brown the meatballs on the stovetop. But, don’t overcrowd the skillet when browning or they will steam. After browning, cook the meatballs gently in the simmering miso broth to ensure they cook through and remain ultra tender.
  • Don’t Overcook Vegetables. Add the bok choy (or whatever veggies you love) towards the end of cooking to retain their crispness and vibrant color. Overcooking will lead to mushy vegetables, which is never good.
  • Taste and Adjust Seasoning. Always taste the dish before serving and adjust the seasoning to suit YOUR PERSONAL tastebuds. Typically I add salt, pepper, and a splash of soy sauce.
  • Garnish Generously. Remember, you eat with your eyes first, so considering garnishing the chicken miso soup with thinly sliced scallions, chopped cilantro, and a tiny sprinkle of red pepper flakes to add color, texture, and flavor.
Close-up photo of miso soup with chicken meatballs and asian greens.

FAQs: frequently asked questions

What is miso soup?

Miso soup is a traditional Japanese soup consisting of dashi (a Japanese soup stock) and miso. Many other ingredients can be added depending on the region, season and personal preference.

Miso translates to ‘fermented beans’ in Japanese. While there are many types of miso, the most common paste is made from only fermented soybeans. However, some miso pastes are made from millet, cultured wheat, or a combination of different beans and grains.

As well, the length of fermentation time affects the flavor of miso paste, which can range from mild and sweet to rich and salty. Generally, the color of miso paste is a great indicator of the strength of flavor.

Is miso broth like chicken broth?

Miso broth is similar to chicken broth in that both are savory and act as good bases for soups and other dishes. Miso soup is Japanese in origin, with a stronger umami flavor and higher salt content. Chicken broth is milder in flavor and commonly used in Western cuisine. 

Can I use different types of miso paste?

Sure! Miso comes in red, white, or yellow miso paste. The color usually signifies the length of fermentation of the beans, the ratio of the ingredients used, and the flavor intensity. Red miso paste is stronger and saltier, while white miso paste is milder and sweeter. Just keep in mind, you may nee to adjust the amount of miso paste based on the type you use.

How do I prevent the miso paste from clumping in the soup?

To avoid clumping, you’ll need to dissolve the miso paste in a small amount of hot broth before adding it to the pot. This creates a smooth mixture that blends evenly and seamlessly into this miso chicken soup recipe.

Can I use chicken breast instead of ground chicken?

Sure, you can use chicken breast in this recipe. However, you’ll need to cook and shred it or cut it into small pieces. I recommend poaching the chicken breasts so they remain tender. And keep in mind, ground chicken provides a different texture, so the result will be more like a chicken and vegetable soup rather than meatballs in broth.

Can I use homemade chicken broth instead of store-bought?

Absolutely. You can use whatever you have on hand or whatever you prefer. Store-bought chicken broth is convenient and works well. However, homemade broths are typically richer and more flavorful. So, if you have the time, go for it!

How can I adjust the saltiness of the soup?

Taste the miso soup broth and adjust the saltiness by adding more water or low-sodium broth if it’s too salty. You can also add a splash of plain rice vinegar or a few pinches of sugar to balance the flavors.

What vegetables can I use in addition to or instead of bok choy?

You can use easily add or use other vegetables in this ground chicken soup. Depending what I have hanging around the fridge, I’ve added veggies such as baby spinach, mushrooms, carrots, and snow peas with success. However, please note that you’ll need to adjust the cooking time to ensure the vegetables are tender but not overcooked.

Close-up photo of miso soup with chicken meatballs and bok choy.

Serving chicken and miso soup

Since this miso soup with chicken meatballs recipe is packed with umami flavor and delicious textures, it’s a great soup to enjoy as is. Of course, there are many side dishes to enjoy with your chicken miso broth, some of which I’ve listed below.

Common Serving Suggestions

  • Garnish with Scallions and Cilantro. Top the miso soup chicken broth with thinly sliced scallions and freshly chopped cilantro for burst of color and a fresh, aromatic flavor.
  • As a Starter. Enjoy the soup with chicken meatballs as a warming appetizer before an Asian main course, such as Chinese Mushroom Beef, Stir Fried Udon Pork, or Chinese Salt and Pepper Shrimp.
  • With a Side Salad. Pair the soup with a light salad, such as a crisp Japanese cucumber salad or a simple mixed green salad with ginger dressing.
  • With Steamed Rice. Serve this miso soup recipe with chicken alongside a bowl of steamed rice. I personally love zucchini rice or jasmine rice here, but sushi rice works well too. The rice soaks up the flavorful broth and complements this meal wonderfully.

Unique Serving Suggestions

  • With a Poached or Soft Boiled Egg. Add a poached egg, a soft boiled or hard boiled egg on top of the soup for extra richness and protein. The creamy yolk blends beautifully with the savory miso broth and flavorful chicken.
  • Over Noodles. Ladle the miso soup over cooked udon or soba noodles for a heartier meal.
  • In a Bread Bowl. Serve the soup in a hollowed-out bread bowl for a fun and rustic presentation.
  • With Pickled Vegetables. Serve the miso chicken soup alongside a small dish of pickled vegetables, such as kimchi, pickled onions, pickled peppers, or pickled radishes. The tangy, acidic notes of the pickles contrast nicely with the umami of the miso.
  • As a Bento Box Component. Include the chicken and miso soup as part of a Japanese-inspired bento box. Combine it with small portions of vegetables, tempura, and sushi tuna for a complete and varied meal.

Storing leftovers

Storage Instructions

  • Cooling and Refrigeration: Allow the leftover miso soup with chicken meatballs to cool completely to room temperature before placing in an airtight container. Store it in the fridge for up to 3-4 days.
  • Storage Tip: For optimal results, store the miso soup broth and meatballs separately from any vegetables, such as bok choy if possible. This helps to prevent the veggies from becoming mushy.

Freezing instructions

  • Freezing Miso and Meatballs: To freeze, transfer the cooled miso and chicken into separate airtight containers or freezer bags. Be sure to leave a bit of headspace at the top of the containers for expansion.
  • Freeze It: Label the containers or bags with the date of freezing and use within 2-3 months.
  • Freezer Storage Tip: If you are planning to freeze this soup recipe, consider removing the veggies before freezing. You can add fresh vegetables when reheating.
  • To Use: Thaw the frozen soup in the refrigerator overnight before reheating according to the instructions below. 

Reheating instructions

  • Reheat the chicken miso soup gently on the stove over low heat. Stir occasionally and warm until the soup reaches a temperature of 165°F (74°C). Avoid boiling to prevent overcooking the meatballs and vegetables.
Close-up action photo of a person eating miso chicken soup.

This slurp-worthy miso chicken soup recipe is easy to pull together for a nutritious and delicious midweek family dinner or a soup-erb weekend!!

Cheyanne

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More Asian chicken soup recipes!

Close-up photo of miso soup with chicken meatballs and bok choy.

Miso Soup with Chicken

5 from 11 votes
Author: Cheyanne Holzworth
Total Time: 40 minutes
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 4 servings
Print Recipe Pin Recipe
Transform your soup game and stay cozy all season long with this recipe for Miso Soup with Chicken. Featuring tender, juicy ginger-infused chicken meatballs in a rich, umami-packed miso broth, this dish is as heartwarming as it is delicious! Whether you're craving a comforting meal or a nourishing dinner, this recipe will have you savoring every spoonful.

Equipment

  • 1 Mixing Bowl – for making the chicken meatball mixture
  • 1 large skillet – for browning the chicken meatballs
  • 1 Medium Pot or Dutch Oven – for making the miso soup

Ingredients 

  • 1 Pound Ground Chicken (SEE NOTES)
  • 1 Cup Plain Panko Breadcrumbs
  • 2 cloves Garlic – DIVIDED; 1 clove minced; 1 clove peeled and smashed
  • 1 medium Shallot – peeled and sliced
  • 1 TBS Reduced-Sodium Soy Sauce
  • 2-inch piece Fresh Ginger – DIVIDED; 2 tsp freshly grated; 1’’ piece peeled and sliced
  • 8 whole Scallions – white and green part, thinly sliced, plus more for garnish
  • 1 TBS Fish Sauce – DIVIDED
  • 1 TBS Lemongrass – white part only; minced
  • 1 TBS Fresh Cilantro – roughly chopped
  • 5 Cups Low Sodium Chicken Broth – DIVIDED
  • 1 Cups Filtered Water
  • 1 whole Thai Chili – sliced (optional)
  • 2 TBS Miso (red or white miso)
  • 2 TBS Vegetable Oil
  • 2 heads Baby Bok Choy – quartered into wedges (substitute: 1 regular head bok choy)(optional)
  • ¼ tsp Crushed Red Pepper Flakes – plus more for garnish
  • to taste Kosher Salt and Pepper

Instructions

  • Make the Chicken Meatballs: In a large bowl combine the chicken, panko, minced garlic, soy sauce, grated ginger, half the scallions, 1 tablespoon fish sauce, lemon grass, cilantro, and 2 tablespoons of broth.
    Use your hands or a rubber spatula to gently mix the ingredients until they're JUST combined.
    Next, use a cookie scoop to portion about one tablespoon of the chicken mixture into your hands and roll the mixture into meatballs roughly 1-inch in diameter. Transfer the formed meatball to a plate or clean work surface lined with parchment paper. Repeat the process until all meatballs are formed.
  • Start the Miso Soup: In a medium pot over medium heat, combine remaining broth, water, Thai chili, smashed garlic, shallot, sliced ginger, 1 tablespoon fish sauce and remaining scallions.
    Bring to a gentle simmer over medium-high heat. Then immediately reduce the heat to maintain a simmer. Cook the broth for 15 minutes.
    Use a slotted spoon to remove all solids (chilis, garlic, shallot, ginger, scallions) and discard.
    In a small bowl combine the miso with 2 tablespoons of the broth and whisk to combine. Then stir the miso mixture to the pot of broth. (Keep the miso broth warm over low heat if you need to.)
  • While the Soup Simmers, Brown the Meatballs: Heat oil in a large skillet over medium heat until shimmering. Then add the meatballs to skillet (in batches if necessary to not overcrowd the pan) and cook, turning occasionally, until golden brown on all sides, about 6-8 minutes. Remove and transfer to a clean plate. Repeat the cooking process with remaining meatballs if needed.
    (NOTE: Don't worry about cooking the meatballs through, you are just browning the outsides!)
  • Add Greens to the Miso Soup: Add the bok choy and crushed red pepper flakes to the miso soup mixture. Simmer until bok choy is almost tender, about 3 minutes.
  • Add the Chicken Meatballs to Miso Soup: Add the browned meatballs to the broth mixture and bring the broth back to a simmer over medium-low heat.
    Gently simmer until the meatballs are cooked through, about 5-8 minutes. (Tip: Do not boil the meatballs, just simmer them.)
    Taste the broth and adjust for seasoning with salt and pepper overall flavor or specific ingredients for specific flavors.
  • Serve Miso Soup with Chicken Meatballs: Garnish the soup with scallions, soy sauce, and hot sauce or crushed red pepper, if using. Enjoy immediately.

Notes

  • Chicken: Do NOT use ground ALL chicken breast. Use ground chicken (with both white and dark meat) for a more flavorful, juicy meatball.
  • Miso: You can use either red or white miso. I typically use red.
  • Simmering Soup: You can let the broth gently simmer for longer than 15 minutes if needed while you cook the meatballs. Just cover the pot so there isn’t too much evaporation. 
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
  • Yield: about 22 meatballs
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 361kcal    Carbohydrates: 20g    Protein: 30g    Fat: 19g    Saturated Fat: 4g    Polyunsaturated Fat: 7g    Monounsaturated Fat: 7g    Trans Fat: 0.1g    Cholesterol: 98mg    Sodium: 1088mg    Potassium: 980mg    Fiber: 2g    Sugar: 3g    Vitamin A: 97IU    Vitamin C: 2mg    Calcium: 65mg    Iron: 3mg
Course: Soup
Cuisine: Asian

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