Miso Noodle Soup with Meatballs

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28 July 2017, Comments: Comments Off on Miso Noodle Soup with Meatballs


2 teaspoons toasted sesame oil 1/3 cup diagonally sliced green onions, divided 3 garlic cloves, crushed 1 (1-in.) piece ginger, thinly sliced 3 cups unsalted chicken stock (such as Swanson) 2 ounces uncooked soba noodles 1 teaspoon honey 1 teaspoon sambal oelek (ground fresh chile paste) 6 ounces lean ground pork 2 teaspoons white miso paste 1/3 cup mung bean sprouts 1 red Fresno chile, sliced

How to Make It
Step 1
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.
Step 2
Cook noodles separately according to package directions; drain. Rinse with cold water; drain.
Step 3
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.