Nutritious & Tender Chicken Meatball Miso Soup
Nikudango Miso Shiru (Chicken Meatball Miso Soup)
I made this for my husband who is looking for low-calorie and nutritious meals. This Nikudango Miso Shiru is a big hit not only with him but also with the kids! (●´ω｀●) It’s a delicious and healthy soup that the whole family can enjoy.
Ingredients
- Chicken breast 100-130g (ground chicken is recommended for convenience)
- Ginger (minced) 1 tsp
- Salt 1 pinch
- Cornstarch 2-3 tsp
- Miso paste 2 tsp
- Shirodashi (or bonito/kelp dashi) as needed
- Bean sprouts 1/2 pack (about a large handful)
- Dried wakame seaweed a small amount (rehydrated)
Cooking Instructions
Step 1
First, prepare the chicken breast. If you’re mincing it yourself, chop it finely. Alternatively, using pre-ground chicken breast is more convenient. In a bowl, combine the minced chicken, minced ginger, a pinch of salt, and 2-3 tsp of cornstarch. Mix and knead until the mixture becomes sticky and well combined. The cornstarch helps the meatballs hold their shape and become extra tender.
Step 2
Now, let’s make the soup base. You can make your own dashi stock from bonito flakes and kelp, but if you have Shirodashi (a Japanese liquid seasoning base) at home, it’s a great option. Shirodashi adds a deep umami flavor that makes the soup richer. Bring water to a boil in a pot and add the Shirodashi.
Step 3
Form the prepared chicken mixture into bite-sized meatballs (about 2 cm in diameter). Gently drop the meatballs into the simmering soup. They are cooked when they float to the surface.
Step 4
Once the chicken meatballs are almost cooked through, add the miso paste. You can either dissolve 2 tsp of miso paste in a ladleful of the hot soup before adding it to the pot, or use a strainer to dissolve it directly into the soup. Miso paste can change its flavor if boiled for too long, so it’s best to add it after the meatballs are cooked and simmer for just a short while longer.
Step 5
Finally, add the bean sprouts (about a large handful) and the rehydrated wakame seaweed. Cook for just another 1-2 minutes, until the bean sprouts are slightly tender but still crisp. Overcooking will make them soggy. This quick cooking preserves their fresh texture and flavor.
Step 6
Your delicious Nikudango Miso Shiru, loved by the whole family, is ready! Enjoy it as a satisfying and nutritious meal, perhaps with a bowl of warm rice.
