Miso Matzo Ball Soup recipes
This recipe crafts a comforting fusion soup, blending the savory depth of traditional matzo ball soup with the umami richness of Japanese miso. It features fluffy matzo balls in a delicate broth flavored with shiro miso, soy sauce, and fresh ginger, garnished with vibrant green onions for a nourishing and unique meal.
Equipment
- 1 Large Pot For heating the broth and assembling the soup
- 1 Whisk For dissolving the miso paste
- 1 Chef's knife For slicing ginger and green onions
- 1 Cutting Board For safe and efficient preparation
- 1 Ladle For serving the soup
Ingredients
Main
- 4- 6 cups chicken broth I used turkey broth as I always make broth from the carcass of the leftover thanksgiving bird. You can also use vegetable broth if you prefer
- 6 Tbsp shiro miso white miso
- 1 Tbsp about soy sauce
- A few slices of ginger
- a few green onions sliced fine
- 1 batch matzo balls as directed below:
Instructions
- Prepare your matzo balls according to your preferred recipe; they should be fully cooked and ready to be added to the soup.
- In a large pot, bring the chicken, turkey, or vegetable broth to a gentle simmer over medium heat.
- While the broth simmers, scoop the shiro miso into a small bowl. Ladle a small amount of warm broth into the miso and whisk vigorously until the miso is fully dissolved into a smooth paste.
- Carefully pour the dissolved miso mixture back into the large pot of simmering broth, stirring constantly to ensure it is evenly incorporated.
- Add the soy sauce and a few thin slices of fresh ginger to the pot. Stir well to combine all flavors.
- Reduce the heat to low and let the soup gently simmer for 5-7 minutes, allowing the flavors to meld, but do not let it come to a rolling boil after the miso has been added.
- Taste the broth and adjust seasoning with additional soy sauce if desired, keeping in mind the saltiness of the miso and broth.
- Just before serving, gently add the prepared matzo balls to the warmed soup, allowing them to heat through for 1-2 minutes without overcooking.
- Ladle the Miso Matzo Ball Soup into individual serving bowls, ensuring each bowl gets a few matzo balls and plenty of broth.
- Garnish generously with finely sliced green onions before serving hot.
Notes
To maintain the delicate probiotics and nuanced flavor of the shiro miso, always temper it in a small amount of warm broth before whisking it into the main pot. Avoid rapid boiling once miso is added. For optimal flavor, use a high-quality, homemade chicken or turkey broth. If using store-bought, opt for a low-sodium variety to control the overall saltiness, given the miso and soy sauce. Thinly sliced fresh ginger infuses the broth beautifully; remove larger pieces before serving if preferred. A touch of toasted sesame oil at the end can add an additional layer of aromatic depth. Ensure your matzo balls are cooked perfectly light and fluffy before adding them to the soup, as they are the star alongside the flavorful broth. They should be added right before serving to prevent them from becoming waterlogged. Taste and adjust seasoning with additional soy sauce or a pinch of salt if needed, remembering that miso provides significant umami and salt.