Miso Noodle Soup with Meatballs
"The salty, savory miso is the backbone for this soup. If you have extra pork mixture leftover, you can turn them into sliders for another meal."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (689.4 g)
- Calories 721.8
- Total Fat - 32.7 g
- Saturated Fat - 10.2 g
- Cholesterol - 113.2 mg
- Sodium - 170597.7 mg
- Total Carbohydrate - 70.6 g
- Dietary Fiber - 9.6 g
- Sugars - 16.7 g
- Protein - 41.6 g
- Calcium - 186.4 mg
- Iron - 7.2 mg
- Vitamin C - 12.3 mg
- Thiamin - 1.3 mg
Step by Step Method
Step 1
Heat oil in a medium saucepan over medium heat. Add 1/4 cup of the green onions, garlic and ginger; saute for 5 minutes.
Step 2
Add stock; bring to a simmer. Reduce heat to medium-low. Cook for 8 minutes.
Step 3
Cook the noodles separately according to the package directions; drain. Rinse with cold water; drain.
Step 4
Combine the honey, sambal oelek, salt, egg, bread crumbs, and pork in a bowl. Shape the pork mixture into 12 meatballs.
Step 5
Remove the garlic and ginger from the stock mixture; discard.
Step 6
Stir the miso into the stock mixture.
Step 7
Add the meatballs to the pan; cook for 6 minutes or until done. Add the noodles.
Step 8
Divide the soup between 2 bowls; sprinkle with remaining green onions, bean sprouts, and fresno chile.
Tips & Variations
No special items needed.
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