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Chicken Ball and Glass Noodle Miso Soup

Enjoy the different textures of chicken balls, glass noodles (harusame) and saltwort (okahijiki) in this miso soup.

Ingredients (4 servings)

Harusame 20 g (dry)
Okahijiki 5 g
Dashi stock 800 cc
Miso 3-1/2 tablespoons
Chicken balls
Minced chicken 200 g
Naga-negi (Japanese leek) 25 g
Grated ginger 4 g
Albumen 1 egg
Potato starch 1 teaspoon
Salt 1/4 teaspoon

Type of Miso

Awase (Mixed) miso

Our product used in this recipe

Awase (Mixed) miso

Nama-zume Mutenka Gen-en Awase
(Fresh-packed, Additive-free, Low-salt Mixed Miso)


  1. Mince the naga-negi and rehydrate the harusame in water. Mix well the minced chicken, grated ginger, albumen, minced naga-negi, potato starch and salt and make the mixture into balls.
  2. Boil the chicken balls in the dashi stock. After the chicken balls are cooked, add the okahijiki and harusame and boil for 1 ~ 2 minutes.
  3. Lower the heat and dissolve the miso. Serve the miso soup in bowls.

★ A Note

Chicken balls made of minced chicken, grated ginger, albumen and naga-negi are fluffy and tasty.

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