Miso Soup with Leftover Turkey Meatballs and Veggies

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.

5 from 1 vote

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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

Cook Time: 50

Servings: People

Calories: 799kcal

Author: Yasmin Jackson

Equipment

1 stock pot 4 - 5 quarts
1 fine mesh strainer
assorted sizes prep bowls

Ingredients

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

Get Recipe Ingredients

Instructions

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

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