Chicken Meatball Miso Soup with Ramen
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
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.