Description
Cozy up with this light yet satisfying soup!
Ginger and lemongrass meatballs in a savory miso broth.
Ingredients
Units
Scale
- 1 lbs (454 g) Ground Chicken
- 1 cups (237 ml) Plain Panko Breadcrumbs
- 2 cloves Garlic
- 1 medium Shallot
- 1 tbsp Reduced-Sodium Soy Sauce
- 2 tsp freshly grated + 1 (1’’ piece) sliced Ginger
- 8 Scallions
- 1 tbsp Fish Sauce
- 1 tbsp Lemongrass
- 1 tbsp Fresh Cilantro
- 5 cups (1183 ml) Low Sodium Chicken Broth
- 1 cups (237 ml) Water
- 1 Thai Chili
- 2 tbsp Miso
- 2 tbsp Vegetable Oil
- 2 heads Baby Bok Choy
- 1/4 tsp Crushed Red Pepper Flakes
- Kosher Salt and Pepper
Instructions
- Make the Meatballs:
- In a large bowl, combine the chicken, panko, minced garlic, soy sauce, grated ginger, half the scallions, 1 tablespoon fish sauce, lemongrass, cilantro, and 2 tablespoons of broth. Gently mix until combined.
- Use your hands to scoop out about a tablespoon of the mixture and form it into 1-inch diameter meatballs. Transfer to a plate or clean work surface lined with parchment paper. Repeat until all meatballs are formed.
- In a medium pot over medium heat (approximately 350°F/177°C), combine the remaining broth, water, Thai chili, smashed garlic, shallot, sliced ginger, 1 tablespoon fish sauce, and remaining scallions. Bring to a gentle simmer over medium-high heat.
- Reduce heat to maintain a simmer and cook for 15 minutes. Use a slotted spoon to remove solids and discard.
- In a small bowl, combine miso with 2 tablespoons of the broth and whisk to combine. Add the miso mixture to the pot of broth. Stir to combine.
- Heat oil in a large skillet over medium heat (approximately 350°F/177°C) until shimmering.
- Add meatballs to the skillet (in batches if necessary) and cook, turning occasionally, until golden brown on all sides, about 6-8 minutes. Remove and transfer to a clean plate.
- Add the bok choy and crushed red pepper flakes to the broth. Simmer until bok choy is almost tender, about 3 minutes.
- Add in the meatballs and bring the broth back to a simmer. Simmer until meatballs are cooked through, about 5-8 minutes. Taste broth and adjust seasoning with salt and pepper.
- Serve garnished with scallions and crushed red pepper flakes.
Notes
- For a richer flavor, use chicken thighs instead of chicken breasts for the meatballs.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days and reheated gently.
- If you don’t have lemongrass, substitute with 1 teaspoon of lemon zest and a few drops of lemon juice.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 350
- Sugar: 5
- Sodium: 700
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 30
- Fiber: 4
- Protein: 30
- Cholesterol: 100