Miso Soup with Meatballs and Nori

Serves Preparation Cooking Difficulty
6 10 min 20 min Capable Cook
  • 1 packet Fantastic Seaweed Rice Crackers
  • 300g pork mince
  • 1 large egg
  • 2 tsp grated ginger
  • 3 tsp soy sauce
  • 2L chicken stock
  • 3 spring onions, chopped
  • 300g button mushrooms, thinly sliced
  • 1 sheet nori
  • 4 tbsp white or yellow miso paste
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  1. Step 1

    Blitz the crackers in a food processor until they resemble fine bread crumbs.

  2. Step 2

    In a large bowl, mix the pork, egg, ginger and soy. Finally add the cracker crumbs and massage with cold hands until well combined.

  3. Step 3

    Form small meatballs out of the mixture approx. the size of a cherry. Tip: It won’t stick to your hands if you wet your hands slightly.

  4. Step 4

    Heat the chicken stock in a large saucepan.

  5. Step 5

    Once the stock is at a simmer, carefully lower the meatballs into the liquid. Poach them for 10 minutes.

  6. Step 6

    Add the mushrooms, spring onion and nori and simmer for another 2 minutes.

  7. Step 7

    Turn off the heat, then stir in the miso until resolved

  8. Step 8

    Best served hot, in shallow bowls. Tip! Meatballs can be frozen and used at a later stage

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