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!
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.
FOR DASHI BROTH
- 2 quarts water Use cold tap water
- 1/2 ounce kombu (dried seaweed)
- 1/2 ounce bonito flakes
FOR MISO SOUP
- 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
Add the cold tap water/room temperature water to a soup or stock pot
Submerge the Kombu into the water. Let sit for 30 minutes.
Remove the Kombu and discard. Heat the water to a simmer. Continue simmering for 10 minutes.
Turn off the stove. Add the bonito flakes to the hot liquid. Let sit for 5 minutes or up to 10 minutes.
Strain through a fine mesh strainer. The Dashi broth is now ready to use.
For the Miso Soup
Add all the Dashi broth into a stock or soup pot.
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)
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.
Add in ginger. Taste for salt/seasoning and adjust as needed. Simmer about 1 -2 minutes.
Add in the spinach/Kale Mix. Turn off the heat. Stir to wilt. Top with scallions.
Serve topping with more scallions. Enjoy.
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.