Glass Noodle Miso Soup with Chicken Meatballs Recipe

How this recipe developed

What kind of soup is popular in your country made of glass pasta? In Japan, soup is often manufactured with glass pasta with differences inspired by China such as wakame sewed or hot tantan. I recently wanted to try something new by adding a Japanese flavor to the glass pasta soup.

After trying some different things, I reached a new dish that combines traditional Misso soup, meat balls and chicken vegetables. You can say that it is like an intersection between the Missu soup, the glass noodles, and a hot bowl, all in one bowl.

The result is a delicious and comfortable dish perfect for cold weather. I strongly recommend the warm winter soup experience when you are in a mood for something sick.

Harosami soup with chicken meat balls in a cream bowl with a bottle of sesame oil and wooden pepper in the back

Main components and replacement ideas

Yellow Misso (Awas Miso): This is the perfect balanced balance for this soup. The yellow MISO purchased from the store works greatly, but you can also make your own by combining the equal parts of Red Miso (AKA MISO) and White Miso (Shiro Miso) for a dedicated mix.
Dashi stock: Nothing outperforms homemade Dashi, but quality Dashi packages is a great alternative to saving time on busy nights. For the best flavor profile, it is best to avoid using instant dashi granules in this soup recipe.
Glass pasta: Any variety you will do, but personally I used the thin glass noodles made of fulle Mong. The cooking time is different from the glass noodles, so be sure to check the package and add it, taking into account the correct cooking time. This may mean adding it in the end.
Vegetables: Mix your choice of mushrooms (use Chitaki), Japanese lever (or normal leeks), dried seaweed, and Napa cabbage to create a nutrient mix with a variety of textures.
Meat balls ingredients: Mix the ground chicken, eggs, Maysu paste, garlic, newly grated ginger and potatoes.
Layer: End your soup with newly chopped green onions, a spray of aromatic sesame oil, and fresh ground black pepper as desired.

Harosami soup with chicken meat balls in a cream bowl with a bottle of sesame oil and a wooden pepper in the background close

Visual instructions and advice

Below is step -by -step instructions for how to make Miso glass soup at home. For the quantities of simplified components and instructions, scroll down for Printable recipe card less.

This section aims to provide a comprehensive overview of cooking steps and techniques with visual images. It also includes more in -depth tips and tricks and explains why I do what I do.

Vegetables and glass pasta in a bowl of Dashi on the stove

In a medium bowl, mix a dashi stock, prepared vegetables, and glass pasta. Make the mixture to boil over high medium heat.

Note:

If the barley of the glass takes only a few minutes to cook, add it closer to the end.

The thin glass noodles made of fulle Mong (緑豆春雨) has been used, but any type of glass noodles can be replaced.

For Dashi, I recommend either homemade Dashi making or using Dashi packages in the form of a tea bag for this soup.

Chicken meat ball mixture with scrambled eggs for Chanko Nabe

While heating the soup base, just mix all the ingredients of the meatball in a bowl. Gently mix with a spoon or knead with clean hands until it is only combined.

If you are heading by hand, keep a small bowl of cold water near your hands to prevent the mixture from sticking.

What kind of ground chicken?

You can make this with chicken breast or thigh. However, be careful that if there is a lot of fat, the meat balls will collapse easily, and if there is not enough, it will become difficult.

step

Add meat balls to the soup

Chicken meat balls boil in Dashi with vegetables and glass pasta

Once the soup boils, just refuse the heat to keep it in low heat. Use a tablespoon to form a meat mixture in 1 inch balls and carefully drop it in boiling soup.

It is best to make meat balls almost the same size until they are all cooked evenly.

Keep a low heat with a cover for about 5 minutes or until the meat balls are tender.

Misso in a glass pasta soup with a Japanese Missu spoon

Turn off the heat before adding MISO paste, because boiling will destroy its precise flavor. Use a retinal colander or Missu toilet to mix Missu in the soup, so there are no blocks.

Give her a pleasant fuss to make sure Misso is well mixed.

What are the types of Miso paste that I can use?

You have used a mixture of red and white Miso (called yellow Misso in English), but if you have a red and white Meso separately, you can mix it by 50/50. If you want to use a 100 % red or white Miso, you only need to add it a little at a time and taste it to get the salinity and flavor you want.

Harrosami soup with chicken meat balls in a cream bowl against a white background

Forgive the hot soup in the individual vessels, making sure each one gets an equal share of meat balls, vegetables and barley.

Practice it with some newly chopped green onions, a light spray of roasted sesame oil, and a fresh black pepper spray. Submit immediately while the atmosphere is still hot.

Harosami soup with chicken meat balls in a cream bowl with a bottle of sesame oil and wooden pepper in the background

directions

Start with heating 700 ml Dashi arrow At average height until boiling.
While waiting, mix 200 grams of ground chickenand 1 eggand ½ tablespoons of yellow Missu (Awas)and ½ teaspoon of Japanese soy sauce (Koikuchi Shoyu)and 2 tablespoons of cornstarchand ½ teaspoon of grated ginger rootAnd 1 grated garlic clove In a bowl to make the meat mixture.
Once boiling, add 4 fresh Chitaki mushroomsand ½ Japanese Kurds (Naganegi)and ½ tablespoon tablet lakame sewedand 1 Napa cabbage sheet and 30 grams of thin glass noodles (Harrosami).Note: If the glass pasta requires less cooking, add it later.
Reduce heat over low heat and use two tablespoons to extract the chicken mixture from the bowl and in the soup, and to form the balls as you go. Cover it with a cover and leave it on low heat for 5 minutes or until the meat balls are tender.
Once the meat balls are cooked, turn off the heat and use the Missu refinery or a mesh spoon to merge them 2 ½ tablespoons of yellow Misso paste (Awas). Gently mix to disperse Missu through soup.
Sex to the vessels serving and higher with Exactly chopped green onionsand Roasted sesame oil and Black pepper. Enjoy!

Notes

Use ground chicken breast or thigh. It aims to the content of mild fat – a lot of fat leads to a decrease in meat balls, which makes them very difficult.
Use the yellow MISO (AWASE) or create your own by mixing the red and white MISO by 50/50; Instead, MISO Red or White is gradually used to taste it.
The thin glass noodles made of fully Mong starch, but any type of glass pasta can be replaced.