Miso Soup with Leftover Turkey Meatballs and Veggies

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For a very long time we have been in love with Miso soup. It typically used to be the kind you get at the start of your meal in an Asian restaurant (depending on what your meal was).Miso soup was one of the soups we made in culinary school and since then I’ve been making the miso dashi broth which I then use to fancy up with these healthy turkey meatballs or even fish. Even with these meatballs the soup remains rather healthy and filling.

Miso soup is usually a dashi stock with miso paste added to the stock – you can also use the Minute Miso as I did in this recipe. . Many miso soup usually have adds like tofu, scallions and seaweeds. The dashi stock is usually kombu (dried seaweed) that’s first rehydrated in cold/room temperature water. This is then followed by warming the liquid and bonito flakes (which is dried fish flakes) is steeped in the hot liquid for a period of time – typically 5 to 10 minutes. [You can also use the quick kind of dashi powder package to make the soup].

Miso paste is a very healthy ingredient and is generally gluten free. Since it’s made from soybeans, it contains protein and because it has probiotics it’s considered gut healthy.

The dashi broth can be used to make a variety of different soups – I’ve even used it to make Miso fish soup. I hope you will make this variation and enjoy it as much as we do. Happy Cooking!

5 from 1 vote

Miso Soup with Leftover Turkey Meatballs and Veggies

This is a hearty and delicious take on Miso Soup that's both comforting and healthy. Turkey meatballs add great flavor and texture while the carrots and corn gives an al dente crunch and beautiful spinach kale mix adds a nutritious brightness.

Course brunch, Dinner, Lunch
Cuisine American, Asian, Healthy
Keyword Asian cuisine, Authentic Miso Soup, Dashi Broth, Healthy Soup, healthy soup recipes, Is Miso Paste Healthy, Miso Soup, Nutritious Soup, Turkey Meatball Soup, What is Bonito Flakes, What is Miso Paste
Prep Time 5 minutes
Cook Time 50 minutes
Servings 4 People
Calories 799 kcal
Author Yasmin Jackson



  • 2 quarts water Use cold tap water
  • 1/2 ounce kombu (dried seaweed)
  • 1/2 ounce bonito flakes


  • 1 1/2 ounce miso paste (diluted in a little bit of the dashi broth) Or I used 1/2 cup minute miso
  • 1 recipe dashi broth
  • 1 cup corn fresh kernels or frozen
  • 1 cup carrots diced
  • 1 pound turkey meatballs I used left over meatballs
  • 1 teaspoon fresh thyme leaves
  • 1 small piece fresh ginger
  • salt and fresh ground black pepper to taste
  • 5 ounces spinach kale mix I used baby organic
  • 1/2 cup scallions chopped


For the Dashi Broth

  1. Add the cold tap water/room temperature water to a soup or stock pot

  2. Submerge the Kombu into the water. Let sit for 30 minutes.

  3. Remove the Kombu and discard. Heat the water to a simmer. Continue simmering for 10 minutes.

  4. Turn off the stove. Add the bonito flakes to the hot liquid. Let sit for 5 minutes or up to 10 minutes.

  5. Strain through a fine mesh strainer. The Dashi broth is now ready to use.

For the Miso Soup

  1. Add all the Dashi broth into a stock or soup pot.

  2. If using concentrated miso paste, use a little bit of the Dashi broth to dilute the paste. Add the diluted miso paste into the remaining broth.

    Note: I sometimes use the Minute Miso that does not require diluting (used in the recipe)

  3. Turn on the heat to medium. Add in the carrots, corn, meatballs and thyme leaves. Bring to a simmer. Lower heat and simmer for 4-5 minutes to soften veggies.

  4. Add in ginger. Taste for salt/seasoning and adjust as needed. Simmer about 1 -2 minutes.

  5. Add in the spinach/Kale Mix. Turn off the heat. Stir to wilt. Top with scallions.

  6. Serve topping with more scallions. Enjoy.

Recipe Video

Recipe Notes

Video Tutorial is available for Miso Soup with Leftover Turkey Meatballs and Veggies.

Get the Turkey Meatballs recipe here.

Nutritional information will vary depending on actual serving size. All nutrition facts are via a third party.

Nutrition Facts
Miso Soup with Leftover Turkey Meatballs and Veggies
Amount Per Serving
Calories 799 Calories from Fat 666
% Daily Value*
Fat 74g114%
Saturated Fat 10g63%
Trans Fat 0.2g
Polyunsaturated Fat 17g
Monounsaturated Fat 33g
Cholesterol 110mg37%
Sodium 1030mg45%
Potassium 401mg11%
Carbohydrates 13g4%
Fiber 3g13%
Sugar 4g4%
Protein 27g54%
Vitamin A 8831IU177%
Vitamin C 15mg18%
Calcium 164mg16%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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