This cozy and nourishing soup is one of my favorite comfort meals! I love how the flavors of miso, dashi, and fresh ginger come together to create a warm, soothing broth. The best part? The juicy chicken meatballs add a delicious protein boost while keeping the soup light and satisfying.
Itâs also a one-pot wonder, making cleanup a breeze! This time, I made mine with cabbage, tomatoes, and mushrooms, but feel free to mix in your favorite veggies to make it your own. đ
Prep time: 10 minutes | Cook time: 15 minutes | Servings: 2
Ingredients
- 100g ground chicken
- 10g fresh ginger, grated
- Scallions, thinly sliced into rings
- Salt and pepper, to taste
- 1 tbsp low sodium soy sauce
- Cabbage, sliced
- Tomatoes, sliced
- Mushrooms, sliced
- *1 Dashi stock packet (see note below)
- Miso paste, to taste
Instructions
- Mix & Prep: In a bowl, mix ground chicken, ginger, salt, pepper, scallions, and soy sauce until well combined. Slice the cabbage, tomatoes, and mushrooms for the soup.
- Make the Broth: Fill a saucepan with water and bring it to a boil. Add the dashi stock packet and let it simmer for about 5 minutes. Remove the packet, then stir in miso paste to taste until fully dissolved.
- Add the Veggies: Toss in the cabbage, tomatoes, and mushrooms, letting them absorb the flavorful broth.
- Add the Meatballs: Shape the chicken mixture into small balls and gently place them into the simmering soup. Let them cook until fully cooked through and tender.
- Serve & Enjoy: Once everything is ready, ladle the soup into bowls and enjoy this cozy, protein-packed meal!
What is a Dashi Stock Packet?
A dashi stock packet is a small tea bag-like sachet filled with dried ingredients (such as bonito flakes, kombu seaweed, shiitake mushrooms, or dried sardines) used to quickly make a flavorful Japanese broth. It adds a rich umami taste to soups, stews, and sauces.
Substitutes: If you donât want to buy a dashi stock packet, you can use:
- Chicken or vegetable stock â A simple swap for a mild, savory broth.
- Kombu (dried seaweed) â Simmer in water for a light umami flavor.
- Mushroom broth â A great vegetarian option made by simmering dried shiitake mushrooms.
Tips & Tricks
- Customize your veggies! You can swap cabbage for bok choy, add tofu for extra protein, or throw in some seaweed for extra umami.
- For extra flavor, try adding a drizzle of sesame oil or a sprinkle of chopped green onions before serving.
- Make it ahead! The broth and meatballs store well in the fridge for up to 2 days. Just reheat and enjoy
Nutrition Facts Per Serving
Calories: 149 | Total fat: 2.6g | Sodium: 693mg | Total Carbohydrates: 12.4g | Dietary Fiber: 1.9g | Protein: 19.8gThis cozy and nourishing soup is one of my favorite comfort meals! I love how the flavors of miso, dashi, and fresh ginger come together to create a warm, soothing broth. The best part? The juicy chicken meatballs add a delicious protein boost while keeping the soup light and satisfying.