Meatball Miso Noodle Soup
Author: Gravel & Dine
Recipe type: Soup
Cuisine: Asian
Serves: 4
- sesame oil- 4 t.
- green onion- ⅔ c. diagonally sliced
- garlic- 6 cloves, crushed
- ginger- 2 in. thinly sliced
- chicken stock- unsalted. 7-8 cups
- soba noodles- 4 oz
- honey- 2 t.
- chile paste- 2 t.
- ground pork- 8 oz.
- ground turkey- 8 oz.
- white miso paste- 4 t.
- mung bean sprouts- ⅔ cup
- fresno chile- 2, thinly sliced
- Saute the green onions, garlic, and ginger in the sesame oil for about 6 minutes.
- Add the stock, simmer for about 8 minutes
- Meanwhile, cook the soba noodles according to package instructions, drain, and rinse with cold water.
- Make the meatballs: use your hands to combine the honey, chile paste, and ground meat. Then shape into ½ balls.
- Remove the garlic and ginger from the stock using a slotted spoon- discard
- Add the meatballs to the simmering stock. Cook until cooked through, about 6 minutes.
- Add the noodles.
- Divide evenly between bowls.
- Add the bean sprouts, fresno chile slices, and remaining green onions
Recipe by Gravel & Dine at https://gravelanddine.com/meatball-miso-noodle-soup/
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