Miso Soup with Meatballs
Miso Soup with Meatballs
Ingredients
- 2 teaspoons toasted sesame oil
- 1/3 cup diagonally sliced green onions, divided
- 3 garlic cloves, crushed
- 1 (1-in.) piece ginger, thinly sliced
- 3 cups unsalted chicken stock
- 2 ounces uncooked soba noodles
- 1 teaspoon honey
- 1 teaspoon sambal oelek (ground fresh chile paste)
- 6 ounces lean ground pork
- 2 teaspoons white miso paste
- 1/3 cup mung bean sprouts
- 1 red Fresno chili, sliced
Directions
- Heat oil in a medium saucepan over medium. Add 1/4 cup green onions, garlic, and ginger; sauté 6 minutes. Add stock; bring to a simmer. Reduce heat to medium-low; cook 8 minutes.
- Cook noodles separately according to package directions; drain. Rinse with cold water; drain.
- Combine honey, sambal oelek, and ground pork in a small bowl. Shape pork mixture into 8 meatballs. Remove garlic and ginger from stock mixture; discard. Stir miso into stock mixture. Add meatballs to pan; cook 6 minutes or until done. Add noodles. Divide soup between 2 bowls; sprinkle with remaining green onions, mung bean sprouts, and Fresno chile.
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