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Miso chicken meatballs in broth with rice noodles

Miso chicken meatballs in broth

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus chilling
  • Easy
  • Serves 4 (5 meatballs each)

Make the most of miso with this flavourful broth, packed with chicken meatballs, rice noodles and baby spinach. The miso really adds flavour to the meatballs

Nutrition: Per serving
low inkcal455
low infat9g


  • sunflower oil, for frying

For the meatballs

  • 500g chicken or turkey thigh mince
  • 2 garlic cloves, grated to a purée
  • 1 tbsp soy sauce
  • 2 tbsp mirin
  • 2cm piece ginger, peeled and finely grated
  • 2 spring onions, trimmed and very finely chopped
  • 2 tbsp red miso paste

For the broth

  • 200g rice noodles
  • 1.2 litres chicken stock
  • 2 red chillies, deseeded and finely sliced
  • 3cm chunk of ginger, peeled and sliced
  • 4 garlic cloves, halved
  • 4 tbsp soy sauce
  • 4 spring onions, sliced on the diagonal
  • 100g baby spinach
  • 1 lime, juiced, to serve


  • STEP 1

    Mix together all the ingredients for the meatballs and season well. With wet hands, shape them into balls about the size of a walnut. Put them on a baking tray, cover and chill for about 30 mins.

  • STEP 2

    Heat about 1½ tbsp of oil in a large frying pan over a high heat and cook the meatballs in two batches, or use two pans, adding more oil if you need it. You need a good colour on the outside. Turn the heat down to cook the meatballs through, rolling them in the miso juices they release as they cook. It will take about 8-10 mins to cook each batch. Cook the rice noodles for 1 min less than pack instructions, drain and set aside.

  • STEP 3

    Heat the stock in a saucepan and add 1 chilli, the ginger and garlic. Simmer for 4 mins. Add the meatballs and soy and simmer gently for 3 mins, then add the spring onions, rice noodles, spinach and the rest of the chilli. Add a little lime to taste, then divide between bowls and serve.

Goes well with

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