Recipe: Tasty Miso Soup with Chicken Meatballs and Aubergine

Miso Soup with Chicken Meatballs and Aubergine. Ginger chicken meatballs and bok choy in miso broth make for a light & healthy yet seriously satisfying soup! Bursting with flavor, this Ginger Make sure you do NOT use ground ALL chicken breast. Ground chicken breast meat is fairly lean, so milk is added to this recipe to keep them moist and tender.

Miso Soup bursting with chicken, noodles and vegetables swimming in a steaming hot, savory, salty broth is a meal-in-one all made in ONE. Tender and springy meatballs cooked in tomato and shiitake soup. This chicken meatball noodle soup is super tasty, filling and healthy. you can cook Miso Soup with Chicken Meatballs and Aubergine using 8 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Miso Soup with Chicken Meatballs and Aubergine

1. You need 2 of Aubergine.
2. It's 200 grams of Minced chicken thigh.
3. You need 1/4 of Onion( smallish).
4. Prepare 1 tsp of Soy sauce.
5. You need 1 tsp of Katakuriko.
6. Prepare 1 of Sesame oil.
7. It's 1 dash of Grated fresh ginger.
8. Prepare 1 of Miso of your liking.

This chicken meatball noodle soup is very tasty and comforting. I love minced meat for its versatility. It's the major component of dumplings, potstickers. Photo from The Complete Gut Health Cookbook: Everything You Need to Improve About the Gut To make the soup, bring the broth to a boil in a large saucepan over medium heat.

Miso Soup with Chicken Meatballs and Aubergine step by step

1. Boil water for the soup. It will taste even better made with Japanese soup stock (dashi). Slice the aubergine into rounds, and soak the sices water to remove their bitterness..
2. In a bowl, add grated onion together with minced chicken, katakuriko, ginger, soy sauce and sesame oil, and mix well. When adding the meatball, spoon the meat mixture into the soup if the moisture from the onion makes it difficult to form into balls..
3. Put the aubergine and meatball in a saucepan. When it comes to a boil, add miso and dissolve. Lastly, sprinkle on scallions or Chinese chives. In the photo, Chinese chives are used..

Add the wakame and meatballs and simmer until the wakame has. With a sharp knife, criss-cross the flesh of the aubergines in a diagonal pattern. I made this recipe in response to a viewer request for a soup that can be gulped down. I like spicy tastes, so the recipe is spicy, but you can adjust to. At home, chef Gregory Vernick (Vernick Food & Drink, Philadelphia) always keeps miso on hand for an umami blast in everything from braises and mayo to this Asian-leaning chicken soup.