Chicken Meatball Miso Soup with Ramen

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Chicken Meatball Miso Soup with Ramen

Healthy Elizabeth

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Ingredients

  

For the broth

• 6-8 cups chicken bone broth or stock
• 2-3 tbsp coconut aminos, to taste
• 1 tbsp (3 inch piece) fresh ginger, sliced
• 3 cloves garlic, crushed
• 2 stalks green onion cut into large chunks
• 1 – 1½ tbsp miso paste whisked into water or broth
• salt to taste
• 2 baby boy choy, trimmed and leaves separated

For the meatballs

• 1 lb ground chicken
• 2-3 scallion, finely chopped
• 3 tbsp cilantro, chopped
• 4 tsp coconut aminos
• 2 tsp tamari sauce or more coconut aminos
• 2 tsp finely chopped ginger or grated
• 1 tsp toasted sesame oil
• ½ tsp salt

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Instructions

 

Make the broth

• In a large soup pot, combine the chicken bone broth, coconut aminos, ginger, garlic, green onions, and salt.

  Bring the mixture to a boil, then reduce it to a simmer for 10-15 minutes while you make the meatballs.

Make the meatballs

• In a mixing bowl, mix together all of the ingredients for the meatballs. I like to use a danish dough whisk to make the job easy.

  Line a baking sheet with parchment paper.

  Use damp hands or a mini ice cream scoop to make roughly 25-30 mini meatballs.
• Remove the garlic, ginger, and scallions from the broth. Whisk in the miso paste, then carefully add in the meatballs. Using a spider or slotted spoon is helpful.

  In the meantime, boil the ramen noodles according to the package directions, then drain and rinse with cool water. * keep the noodles separate from the soup to avoid over-cooking.

  Simmer the soup for 5-7 minutes or until the meatballs are cooked through. The last 3-4 minutes of cooking, add in the bok choy leaves.

  Simmer until the bok choy is tender and the meatballs are fully cooked.
• To serve, place a pile of ramen noodles in a bowl and top with a big scoop of soup over the top.

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