Easy Miso Soup with Meatballs

5 from 1 reviews

Easy Miso Soup Recipe with meatballs, quinoa or rice, vegetables, miso paste and without dashi, full of flavour and probiotics.

  • Author:
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 8-10 people with 36 meatballs 1x



  • 2.5 lbs ground lean beef, bison, turkey or chicken
  • 1 cup cooked quinoa, brown rice or whole wheat breadcrumbs
  • 1 large egg
  • 1 small onion, quartered
  • 2 large garlic cloves
  • 1 1/2 tsp salt
  • Ground black pepper, to taste
  • 2 tbsp toasted sesame oil, for frying

Easy Miso Soup:

  • 2” piece ginger, grated
  • 12 cups cold water
  • 2 cups cooked quinoa, brown rice or pasta
  • 3 cups green peas, frozen*
  • 2 eggs*
  • 5 tbsp miso paste
  • 1 tbsp toasted sesame oil
  • 1/3 cup green onions, chopped


  1. In a large mixing bowl, add all Meatballs ingredients (except sesame oil) and mix thoroughly with your hands. Preheat large dutch oven or stockpot on medium heat and swirl 1 tbsp of sesame oil. Form golf size meatballs and slowly add them to the pot, frying in 2 batches and turning when golden crust forms. Transfer meatballs to a bowl and repeat with remaining oil and meat (I got about 36 meatballs).
  2. When last batch of meatballs is browned, do no take them out, but rather add ginger and cook it with meatballs while gently stirring for 30 seconds. Add water, bring to a boil on high heat, then reduce to low-medium and simmer for 10 minutes.
  3. Add quinoa and peas. Turn off heat and scoop about 1 cup of soup liquid into a bowl, add miso paste and mix with a spoon. Add miso mixture back to the soup. Using the same bowl, whisk eggs and add to the pot while stirring. Add sesame oil, green onions and season to taste if you wish.

Store: Refrigerate in an airtight container for up to 5 days or freeze for up to 3 months.


*Optional or can be substituted with any other veggies you like.

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