Chicken-Tofu Meatball Miso Soup Recipe

Name: Chicken-Tofu Meatball Miso Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the chicken broth: Makes about 1 1/2 quarts; About 3 pounds whole chicken or bony chicken pieces ( necks, backs and wings); 2 quarts water; 2 1-inche pieces fresh ginger, crushed with the back of a knife; 2 lemon grass stalks, cut in half and crushed with the back of a knife; 4 whole scallions, cut in half; 3 garlic cloves, thinly sliced; 1 teaspoon coriander seeds; 1 teaspoon black peppercorns; For the meatballs and Miso soup; 1 pound ground chicken, white meat; 1 14-ounce package organic firm water-packed tofu, drained, rinsed and finely crumbled; 1/2 onion, finely diced; 1/3 cup homemade or Panko breadcrumbs; 1 large egg; About 1 teaspoon coarse salt; 1/2 teaspoon chili flakes; 1 1/2 teaspoons finely grated fresh ginger; 1/2 teaspoon ground coriander; 3 tablespoons white miso paste; 2 teaspoons soy sauce; 1 cup Edamame or green peas, fresh or frozen; Green tops of 2-3 scallions for garnish, thinly sliced on bias; Fresh cilantro or any herbs of your choice for garnish, chopped

Servings: persons

For the chicken broth: Makes about 1 1/2 quarts
About 3 pounds whole chicken or bony chicken pieces ( necks, backs and wings)
2 quarts water
2 1-inche pieces fresh ginger, crushed with the back of a knife
2 lemon grass stalks, cut in half and crushed with the back of a knife
4 whole scallions, cut in half
3 garlic cloves, thinly sliced
1 teaspoon coriander seeds
1 teaspoon black peppercorns
For the meatballs and Miso soup
1 pound ground chicken, white meat
1 14-ounce package organic firm water-packed tofu, drained, rinsed and finely crumbled
1/2 onion, finely diced
1/3 cup homemade or Panko breadcrumbs
1 large egg
About 1 teaspoon coarse salt
1/2 teaspoon chili flakes
1 1/2 teaspoons finely grated fresh ginger
1/2 teaspoon ground coriander
3 tablespoons white miso paste
2 teaspoons soy sauce
1 cup Edamame or green peas, fresh or frozen
Green tops of 2-3 scallions for garnish, thinly sliced on bias
Fresh cilantro or any herbs of your choice for garnish, chopped

1
Combine all ingredients in a large pot and slowly bring it to a boil. Skim off all the foam that rises to the top. Cover and simmer for 2 hours; then strain through a fine sift and discard residue. Cool or chill until ready to use. Can be refrigerated for up to 3 days.
2
In a large bowl, mix chicken with tofu, onion, breadcrumbs, egg, salt, chili flakes, ginger and coriander until thoroughly combined. Refrigerate until ready to use.
3
Pour the broth into a large pot; bring it to simmer and dissolve miso and soy sauce. Using an ice-cream scoop or two spoons, drop meatball mixture into broth, (you should have 18 meatballs).
4
Simmer gently until meatballs float and are cooked through, 12 to 15 minutes. Just before serving, add edamame or peas to broth and let just warm thru for a few minutes. I also like to add chopped Baby Bok Choy or spinach and just to let it wilt and serve wedges of lemon or lime for a final sprinkling. Garnish soup with fresh herbs and scallions. Serve immediately and enjoy!

476

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: For the chicken broth: Makes about 1 1/2 quarts, About 3 pounds whole chicken or bony chicken pieces ( necks, backs and wings), 2 quarts water, 2 1-inche pieces fresh ginger, crushed with the back of a knife, and more.

Yes, Chicken-Tofu Meatball Miso Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken-Tofu Meatball Miso Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions