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Miso Noodle Soup with Meatballs

Photo: Jennifer Causey

Serves 2 (serving size: about 1 1/2 cups)

Salty, savory miso becomes the backbone of this soup; try adding it to dressings and marinades too. We add chile-and-honey-spiked pork meatballs to the soup; you could also use shredded rotisserie chicken breast or cubed tofu. Want to get ahead on tomorrow's dinner? Double the meatball mixture, shape half into patties, and sear for Asian-style sliders.


  • 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 (such as Swanson)
  • 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 chile, sliced

Nutrition Information

  • calories 362
  • fat 12.5 g
  • satfat 4 g
  • monofat 5.4 g
  • polyfat 2.8 g
  • protein 30 g
  • carbohydrate 35 g
  • fiber 2 g
  • cholesterol 64 mg
  • iron 2 mg
  • sodium 550 mg
  • calcium 32 mg
  • sugars 8 g
  • Est. Added Sugars 3 g

How to Make It

  1. 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.

  2. Cook noodles separately according to package directions; drain. Rinse with cold water; drain.

  3. 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.