Updated Miso Soup


And I’m back! After a 2 month break, the kitchen is back up and running, and I’ve finally had a weekend free of these relentless PokemonGO events (all you other masters know what I’m talking about #level40) to do some cooking. My work schedule has been insane; I’ve been working through breakfast and lunch, and then for dinner I’ve been pretty restricted to simple and fast meals. If I continued cooking the way I used to, I’d never get any sleep, or my performance at work would suffer, or any number of other catastrophes would occur. So, the result, I’m happy to have figured out, is lots of soup!

I made this soup in particular three times this past week. It took me about 20 minutes total, each time. Cleaning is a breeze because you basically only need a pot, a pan, and two bowls. But that’s all logistics. the flavor is the true success of this dish. The Miso mixed with the fat from the pork results in this beautiful velvety broth. The Fresno chili is no joke - they pack a spicy punch and cut the richness. The orange and lime serve a similar purpose, and add some sweetness. The ginger is fresh and bright. The rest is a textural dream. Hope you like it!

Butter Count: None?



6 green onions, separated

2-inch piece ginger

6 garlic cloves

1 orange, zested and halved

2 Tbsp sesame oil

6 cups chicken stock

1 pound ground pork

3 Tbsp Sambal Oelek

3 Tbsp honey

2 Tbsp canola oil

2 Tbsp white Miso paste

3 servings Soba noodles

1 Fresno chili

1/2 cup cilantro, roughly chopped

1 cup mung bean sprouts

1 lime



  1. Cut 4 green onions into thin, diagonal slices. Slice off the skin of the ginger, and cut it into 1-inch matchsticks. Smash the garlic cloves.

  2. In a large pot, heat the sesame oil over high heat, about 1 minute. Add the sliced green onions, ginger, garlic, and all of the zest from the orange. Reduce the heat to medium. Stir and continue to cook, about 5 minutes until aromatic, but not burnt.

  3. As soon as the aromatics start to brown, add the chicken stock. Bring to a boil, then reduce to a simmer and cook about 10 minutes.

  4. While the broth simmers, mix together the pork, Sambal Oelek, and honey, by hand, until well-combined. Form the mixture into ~2-inch diameter meatballs.

  5. In a separate pan, heat the canola oil over high heat, about 1 minute. Add the meatballs to the pan and sear on only one side until browned. During this time, fat will render out of the meatballs and combine with the oil.

  6. When the meatballs are browned on one side, stir the Miso paste into the pot with the broth in it until well-incorporated, then transfer the meatballs along with their rendered fat and residual oil into the broth pot as well.

  7. Squeeze the juice out of both orange halves and add it to the broth.

  8. Continue cooking at a simmer until the meatballs are fully cooked through.

  9. While the meatballs are cooking, thinly slice the Fresno chilis, removing the seeds. Thinly slice the 2 remaining green onions. Cut the lime into 8 wedges.

  10. Cook the Soba noodles according to the package instructions, then drain and rinse them with cold water. portion the noodles into three bowls.

  11. Ladle broth over the noodles until they are just covered. Add about 4 meatballs per bowl. Top each bowl with equal amounts of the Fresno chili slices, sliced green onion, chopped cilantro, and mung bean sprouts.

  12. Squeeze one lime wedge over each bowl (sorry, there will be 5 wedges leftover… just throw them into your water glasses or something?)

  13. Serve!