cooking · soup
Meatball Miso Soup
From a video by JAPANESE COOKING CHANNEL · 15 min watch
A hearty and filling miso soup featuring tender meatballs made from ground pork or chicken, combined with simmered daikon and okra. The umami-rich broth is enhanced with ginger and traditional Japanese seasonings.
soupmiso soupJapanese
Source video — JAPANESE COOKING CHANNEL on YouTube
From the creator
Total time
15 minutes+
Hands-on
10 minutes
Servings
~2 servingsEstimated by Unreel from the complete recipe.
Difficulty
EasyEstimated by Unreel from the recipe steps — the creator didn't state this.
Extraction confidence: high
Auto-generated from the video and rewritten in our own words. Double-check quantities against the source before cooking.
Ingredients
Ingredients scaled to 2 servings
- 3½ oz ground meat
- 2 tbsp green onion
- 1 tsp sake
- 1 tsp soy sauce
- ½ tsp ginger
- salt, to taste
- 2½ oz daikon
- 1 oz okra
- 1.7 cups water
- 2 tbsp miso paste
- ½ tsp dashi granules
Preparation
- Step 1 · 20°C / 68°F · 1 minuteMince the green onion. Cut the daikon into small pieces. Scrub the okra with salt to remove the fuzz, leave it for 1 minute, then wash and chop it into small pieces.
- Step 2 · 20°C / 68°FCombine the ground meat with salt, sake, soy sauce, minced green onion, and grated ginger. Knead by hand and form into meatballs using two spoons.
- Step 3 · 100°C / 212°FCook the daikon first in boiling water, then add the meatballs. Skim the foam from the top of the soup as it rises.Doneness — cooked
- Step 4 · 100°C / 212°F · 1-2 minutesAdd the okra and simmer for 1 to 2 minutes.Doneness — tender
- Step 5 · 85°C / 185°FTurn off the heat, then dissolve the miso paste and dashi granules in the soup. Stir to combine.
Notes
- Use ground pork or chicken according to preference
- Scrub okra with salt to remove fuzz, then rinse
- Skim foam from the boiling water when cooking meatballs
- The umami of meat combined with ginger creates excellent flavor
- Okra adds pleasant crunchiness to the soup