Soup > Asian Soups > Japanese Soups > Miso Soup

Miso Fish Ball Soup Recipe

Ingredients with Measurements:
- 1 pound white fish fillet, cut into small pieces
- 1/2 cup miso paste
- 1/4 cup green onions, chopped
- 1/4 cup cilantro, chopped
- 1/4 cup ginger, grated
- 2 garlic cloves, minced
- 1 egg
- 1/4 cup cornstarch
- 4 cups chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- Salt and pepper to taste

Special Equipment Needed:
- Food processor
- Large pot

Step-by-Step Instructions:

1. In a food processor, combine the fish, miso paste, green onions, cilantro, ginger, garlic, egg, and cornstarch. Pulse until well combined and a smooth paste forms.
2. Using wet hands, form the fish mixture into small balls, about 1 inch in diameter.
3. In a large pot, bring the chicken broth to a boil. Add the fish balls and reduce the heat to a simmer.
4. Cook the fish balls for 5-7 minutes, or until they are cooked through and float to the surface.
5. Add the soy sauce and rice vinegar to the pot and stir to combine. Season with salt and pepper to taste.
6. Serve the soup hot, garnished with additional green onions and cilantro.


- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
Temperature:
- Simmer
Serving size:
- 4 servings

Nutritional information:
- Calories: 250
- Fat: 7g
- Carbohydrates: 15g
- Protein: 30g

Substitutions for ingredients:
- Any white fish can be used in place of the white fish fillet.
- Red miso paste can be used in place of the white miso paste.
- Cornstarch can be substituted with potato starch or tapioca starch.

Variations:
- Add vegetables such as bok choy, mushrooms, or carrots to the soup.
- Use chicken or vegetable broth instead of chicken broth.
- Add a dash of sesame oil for extra flavor.

Tips and Tricks:
- Wet your hands before forming the fish balls to prevent sticking.
- Use a spoon to skim any foam or impurities from the surface of the soup.
- Adjust the seasoning to your liking by adding more soy sauce or rice vinegar.

Storage Instructions:
- Store any leftover soup in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
- Reheat the soup in a pot over medium heat until heated through.

Presentation Ideas:
- Serve the soup in individual bowls with the fish balls and broth.
- Garnish with additional green onions and cilantro.

Garnishes:
- Green onions
- Cilantro

Pairings:
- Steamed rice
- Asian-style salad

Suggested Side Dishes:
- Steamed vegetables
- Fried rice

Troubleshooting Advice:
- If the fish balls fall apart while cooking, add more cornstarch to the mixture.

Food Safety Advice:
- Make sure the fish balls are cooked through before serving.

Food History:
- Miso soup is a traditional Japanese soup made with miso paste and other ingredients such as tofu, seaweed, and vegetables.

Flavor Profiles:
- Salty, savory, umami

Serving Suggestions:
- Serve the soup as a light meal or as a starter to a larger meal.

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Region: Japanese

Taste: Savory, Umami, Salty, Fishy