Serves 2 (serving size: about 1 1/2 cups)
Salty, savory miso becomes the backbone of this soup; try adding it to dressings and marinades too. We add chile-and-honey-spiked pork meatballs to the soup; you could also use shredded rotisserie chicken breast or cubed tofu. Want to get ahead on tomorrow's dinner? Double the meatball mixture, shape half into patties, and sear for Asian-style sliders.
- 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
- Calories 362
- Fat 12.5g
- Satfat 4g
- Monofat 5.4g
- Polyfat 2.8g
- Protein 30g
- Carbohydrate 35g
- Fiber 2g
- Cholesterol 64mg
- Iron 2mg
- Sodium 550mg
- Calcium 32mg
- Sugars 8g
- Est. added sugars 3g
How to Make It
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.
Cook noodles separately according to package directions; drain. Rinse with cold water; drain.
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.