Ingredients
- 2 teaspoons toasted sesame oil
- 1/3 cup green onions, diagonally sliced, divided
- 3 garlic cloves, crushed
- 1 1-inch piece of ginger root, thinly sliced
- 3 cups unsalted chicken stock
- 2 ounces uncooked soba noodles
- 1 teaspoon honey
- 1 teaspoon sambal oelek (ground fresh chile paste)
- 1/4 teaspoon salt
- 1 egg. lightly beaten
- 1/3 cup breadcrumbs
- 8 ounces ground pork
- 2 teaspoons white miso paste
- 1/3 cup mung bean sprouts
- 1 red Fresno chile, sliced
How to Make
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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.
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Step 2: Add stock; bring to a simmer. Reduce heat to medium-low. Cook for 8 minutes.
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Step 3: Cook the noodles separately according to the package directions; drain. Rinse with cold water; drain.
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Step 4: Combine the honey, sambal oelek, salt, egg, bread crumbs, and pork in a bowl. Shape the pork mixture into 12 meatballs.
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Step 5: Remove the garlic and ginger from the stock mixture; discard.
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Step 6: Stir the miso into the stock mixture.
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Step 7: Add the meatballs to the pan; cook for 6 minutes or until done. Add the noodles.
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Step 8: Divide the soup between 2 bowls; sprinkle with remaining green onions, bean sprouts, and fresno chile.
We hope you enjoy this recipe!
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