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.

No additional tips available.

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

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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.

Chicken-Tofu Meatball Miso Soup

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