Glass Noodle Miso Soup with Chicken Meatballs in 20 Mins!

In this video, I'll show you how to make a comforting Glass Noodle Miso Soup with Chicken Meatballs in just 20 minutes. This filling fusion soup combines hot pot vegetables, fragrant meatballs, and silky glass noodles for the perfect winter meal with minimal effort.

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% Daily Values based on a 2,000 calorie diet

Step 1

Heat dashi stock until boiling over medium-high heat.

Step 2

While waiting, combine ground chicken, egg, yellow miso paste, Japanese soy sauce, cornstarch, grated ginger, and grated garlic in a bowl for the meatball mixture.

Step 3

Once dashi boils, add shiitake mushrooms, Japanese leek, dried wakame seaweed, Napa cabbage, and glass noodles. (Add noodles later if they require less cooking time)

Step 4

Reduce to a simmer, then form and drop chicken mixture into the soup using two tablespoons. Cover and simmer for 5 minutes until meatballs are cooked through.

Step 5

Turn off heat and incorporate yellow miso paste using a strainer or mesh spoon. Mix gently to disperse through the soup.

Step 6

Serve in bowls topped with finely chopped green onions, toasted sesame oil, and ground black pepper.