Ginger lemongrass chicken meatballs and bok choy in miso broth make for a light, healthy and seriously satisfying soup. Bursting with flavor, this Ginger Chicken Meatball Miso Soup is the perfect way to cozy up and stay warm!Hello, friends! What’s poppin’? How’s your week been?
I have a totally random question I’ve been meaning to ask you guys, but I wanted to wait until it was over before I brought it up.
Do you guys believe in the whole astrological effect of mercury being in retrograde? In case you don’t know what I’m talking about, January 5th– 25th Mercury was in retrograde, meaning it appeared to be moving backwards. And since Mercury symbolizes and rules all types of communication, you were supposed to avoid formal contracts, agreements and such… if you believe in that kind of thing.There is even a list of specific things you were supposed to avoid.
So, do you guys believe in that kind of stuff (and horoscopes, while I’m asking), or do you think it’s a bunch of bologna? I know, totally random. But I’m a curious George, so humor me.
As for me, I don’t necessarily believe… but I am superstitious about certain things, so I didn’t go out and make any large purchases or buy property the past few weeks. Not that I needed to buy anything. Lord knows my wallet is thankful. 😉
Anyways, enough rambling, let’s talk food! All this cold weather has had Boy and I cozying up with lots and lots of soup, so you can guess what I’m sharing today – slurpable deliciousness.
Ginger Chicken Meatball Miso Soup
Italian wedding soup is one of Boy’s favorites, because meatballs!
So, I wanted to do an Asian twist on one of my hunny’s favs, and in my humble opinion, this soup gives the classic a run for its money.
There is still the perfect marriage of meatballs and greens in a piping hot broth, just sans the Italian flavor.
The ginger lemongrass chicken meatballs are tender, juicy and packed with savory Asian flavor. Honestly the meat-a-ballas are fabulous on their own, so I highly recommend you make double and freeze half of them to have on hand for a rainy day.
The tender-crisp baby bok choy adds a unique, subtle peppery spice. Plus, it also adds a ton of nutrients to the soup.
Fun fact of the day – did you know bok choy ranks as the 11th richest food in vitamin A?
While the meatballs and the bok choy are fabulous, it is the miso broth that makes this soup stellar.
It’s slightly spicy, a smidgen salty, and explodes with umami flavor.
This Ginger Chicken Meatball Miso Soup is healthy and light yet seriously slurp-tastic. My tastebuds were definitely doing a happy dance with each loud gulp.
What is miso soup? What is miso soup made of?
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 soup healthy?
Miso soup is extremely healthy! Miso paste is a traditional ingredient in both Japanese and Chinese diets, and in Japan, people will begin their day with a bowl of miso soup to stimulate digestion and provide energy their body.
Miso paste contains millions of beneficial bacteria which helps improve your gut healthy. Eating a bowl of warm miso soup provides a ton of various vitamins, proteins and antioxidants which can strengthen bones, support muscle growth and aid in your cardiovascular health.
Essentially, miso soup is a powerhouse for your health!
And, the addition of ginger lemongrass chicken meatballs in this Chicken Meatball Miso Soup only amplifies the healthy benefits of plain miso soup! Ginger has powerful medicinal properties while lemongrass is a wonderful antioxidant and ground chicken provides plenty of protein.
Notes, Tips & Tricks for the best Ginger Chicken Meatball Miso Soup recipe:
- Make sure you do NOT use ground ALL chicken breast. You want to use regular, non-lean ground chicken (with both white and dark meat) for a more flavorful, juicy meatball.
- You can either use either red or white miso for the broth. I have used both and love them equally!
- You can let the broth gently simmer for longer than 15 minutes if you need more time to cook the meatballs. The longer the miso simmers, the more flavorful it will be. But please note, the longer it simmers, the more it will reduce as well!
Simple to prepare and even easier to slurp, I know you guys will love this Ginger Chicken Meatball Miso Soup.
Until next week, friends – Cheers to a soup-erb weekend!
How to make Ginger Chicken Meatball Miso Soup from scratch👇
Ginger Chicken Meatball Miso Soup
- 1 Pound Ground Chicken *
- 1 Cup Plain Panko Breadcrumbs
- 2 cloves Garlic , divided – 1 minced and 1 peeled and smashed
- 1 medium Shallot – peeled and sliced
- 1 TBS Reduced-Sodium Soy Sauce
- Ginger , divided – 2 tsp freshly grated + 1 (1’’ piece) sliced
- 8 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 Water
- 1 Thai Chili – sliced (optional)
- 2 TBS Miso (red or white)
- 2 TBS Vegetable Oil
- 2 heads Baby Bok Choy , quartered into wedges (can substitute 1 regular head)
- ¼ tsp Crushed Red Pepper Flakes , plus more for garnish
- Kosher Salt and Pepper , to taste
- Make the 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, just until combined. Use your hands to scoop out about a tablespoon and form mixture into (1’’-diameter) meatballs. Transfer to a plate or clean work surface lined with parchment paper. Repeat until all meatballs are formed.
- 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. Reduce heat to maintain a simmer and cook for 15 minutes. Use a slotted spoon to remove solids and discard. In a small bowl combine miso with 2 tablespoons of the broth and whisk to combine. Add the miso mixture to the pot of broth. Stir to combine.
- Meanwhile, Heat oil in a large skillet over medium heat until shimmering. Add 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.
- Add the bok choy and crushed red pepper flakes to the broth. Simmer until bok choy is almost tender, about 3 minutes.
- Add in the meatballs and bring broth back to a simmer. Simmer until meatballs are cooked through, about 5-8 minutes. Taste broth and adjust for seasoning with salt and pepper.
- Serve garnished with scallions and crushed red pepper flakes.
*You can use either red or white miso. I used red.
*You can let the broth gently simmer for longer than 15 minutes if needed while you cook the meatballs. The longer it simmers the more flavorful it will be.
*Yield: about 22 meatballs