This is a beautifully complex soup with lots of flavors and textures: a miso-ginger broth with a variety of greens, ramen noodles, and fragrant, small ginger-spiked meatballs.
The soup is also a little more time consuming to prepare than most soups I post. But you can be assured that I wouldn’t be posting it, if it wasn’t worth every moment of your time.
For starters, I admit that I am not a woman who likes washing dishes, When I read a recipe that calls for dirtying 3 pots, I immediately try to find a way to combine ingredients so I only use two, or, better yet, even one pot.
But sometimes shortcuts result in a less than stellar product. This soup is a case in point.
The meatballs are definitely better sautéed before adding to the soup, because they develop more character and a little crunch. If you don’t eat meat, you can save a pot and sub in cubes of tofu. The noodles also need to cook in a separate pot, lest they rob the soup of some of the broth and make it cloudy.
About miso
Miso is my go-to ingredient for soups and stews when I want more flavor (which is most often.) It is a nutritious mash of of cooked soybeans and grains (usually rice or barley) and is the ultimate reference point for adding umami to a dish. The thick paste is deeply savory, with toasty, funky, salty-sweet richness. The white is more mild, while the red is heavier and saltier.
It may take three pots to make this truly nutritious and delicious dinner. But after the dishes are washed and this bowl of steaming soup is on the table, one taste and your work will be forgotten.
Miso Vegetable Soup with Ginger Meatballs
Meatballs
1 clove garlic, finely chopped
1 1/2 tablespoons fresh ginger, finely chopped
1 tablespoon finely chopped scallions
1 tablespoon soy sauce
1 egg, whisked
1/2 pound ground beef or pork, or a combination, or ground turkey
About 2 to 3 tablespoons Panko or regular breadcrumbs
1 1/2 tablespoons canola or vegetable oil
Soup and ramen noodles:
1 tablespoon canola or vegetable oil
1 ½ tablespoon minced fresh ginger
2 cloves garlic, minced
1 small onion, chopped
1 1/2 tablespoons white miso paste
About 2 teaspoons sesame oil
1 tablespoon soy sauce or tamari
Dash hot pepper sauce or chili paste
4 cups vegetable stock
8 asparagus or green beans, ends trimmed and cut into 1-inch pieces
2 cups fresh spinach, kale, mustard greens or beet greens, or 1 package frozen greens (frozen greens don't need to thaw)
About 4 ounces soba, ramen or rice noodles
For garnish: Cilantro, dash sesame oil, dash hot chili paste or hot pepper sauce
1. To make the meatballs: In a large bowl mix garlic, ginger, scallions, soy sauce, and whisked egg. Add the ground meat and mix with your hands or a spatula, making sure the meat is coated with all the ingredients. Add about 2 tablespoons of Panko breadcrumbs and mix well. The mixture should hold together when shaped into small balls. If the mixture is still too moist, add another tablespoon of Panko breadcrumbs. Using your hands, form the mixture into about 12 small meatballs.
2. To cook the meatballs: In a large skillet heat the oil over moderately high heat. Cook the meatballs about 2 minutes per side, until golden brown. Remove and set aside. The meatballs will finish cooking in the soup.
3. To make the soup: In a medium pot, heat the oil over low heat. Add the ginger, garlic and onion and cook, stirring, for 8 minutes. Stir in the miso paste and cook 10 seconds. Stir in the sesame oil, soy sauce and chili paste. Cook 1 minute. Raise the heat to high and add the stock. Bring to a boil. Reduce the heat to low and simmer for 5 minutes. Add the browned meatballs and cook 2 minutes, then add the asparagus and greens. Cook until the meatballs are cooked through and the greens are just tender. To test the meatballs, cut in half and make sure there isn't any pink.
4. To cook the noodles: Meanwhile, bring a pot of salted water to boil. Add the noodles and cook until al dente, depending on the type of noodle, about 3 to 8 minutes. Drain.
5. To serve: Divide the miso broth, vegetables and meatballs into 4 bowls. Divide the noodles among the bowls and top with fresh cilantro, a drizzle of sesame oil or chili paste.
Makes 4 servings
