Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Salty, savory miso becomes the backbone of this soup; try adding it to dressings and marinades too. We add chile-and-honey-spiked pork meatballs to the soup; you could also use shredded rotisserie chicken breast or cubed tofu. Want to get ahead on tomorrow's dinner? Double the meatball mixture, shape half into patties, and sear for Asian-style sliders.

This Story Originally Appeared On cookinglight.com

Gallery

Credit: Jennifer Causey; Food Styling: Margaret Monroe Dickey; Prop Styling: Mindi Shapiro Levine

Recipe Summary test

Yield:
Serves 2 (serving size: about 1 1/2 cups)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a medium saucepan over medium. Add 1/4 cup green onions, garlic, and ginger; sauté 6 minutes. Add stock; bring to a simmer. Reduce heat to medium-low; cook 8 minutes.

    Advertisement
  • Cook noodles separately according to package directions; drain. Rinse with cold water; drain.

  • Combine honey, sambal oelek, and ground pork in a small bowl. Shape pork mixture into 8 meatballs. Remove garlic and ginger from stock mixture; discard. Stir miso into stock mixture. Add meatballs to pan; cook 6 minutes or until done. Add noodles. Divide soup between 2 bowls; sprinkle with remaining green onions, mung bean sprouts, and Fresno chile.

Nutrition Facts

362 calories; fat 12.5g; saturated fat 4g; mono fat 5.4g; poly fat 2.8g; protein 30g; carbohydrates 35g; fiber 2g; cholesterol 64mg; iron 2mg; sodium 550mg; calcium 32mg; sugars 8g; added sugar 3g.
Advertisement