4.95 from 18 votes
Overheat shot of a bowl of Ginger Chicken Meatball Miso Soup and Bok choy with a ramekin of sliced scallions, neutral linen and additional bowl of soup off to the side.
Ginger Chicken Meatball Miso Soup
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins

Ginger lemongrass chicken meatballs and bok choy in miso broth make for a light, healthy and seriously satisfying soup. Bursting with flavor, this soup is the perfect way to cozy up and stay warm!

Course: Soup
Cuisine: Asian
Servings: 4
Calories: 359 kcal
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Add the bok choy and crushed red pepper flakes to the broth. Simmer until bok choy is almost tender, about 3 minutes.
  5. 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.
  6. Serve garnished with scallions and crushed red pepper flakes.
Recipe Notes

*Do NOT use ground ALL chicken breast. Use ground chicken (with both white and dark meat) for a more flavorful, juicy meatball.
*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

Nutrition Facts
Ginger Chicken Meatball Miso Soup
Amount Per Serving
Calories 359 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 8g50%
Cholesterol 97mg32%
Sodium 1077mg47%
Potassium 972mg28%
Carbohydrates 19g6%
Fiber 1g4%
Sugar 2g2%
Protein 29g58%
Vitamin A 260IU5%
Vitamin C 7mg8%
Calcium 71mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.