Mushroom Miso Soup with Pork Meatballs

Mushroom Miso soup


Serves 4⁣

1 1/2 tbsp miso paste⁣
1-litre beef/chicken/vegetable broth⁣
250 ml of filtered water⁣
2 tbsp avocado oil⁣
3 stalks green onions⁣
1 red onion, sliced⁣
3 large garlic cloves, minced⁣
1 bunch kale/collards/ seaweed, chopped⁣
8 oz shiitake and/or cremini mushrooms, sliced⁣
2-inch piece of ginger, minced⁣
1 pack kelp noodles or 4 servings of soba noodles⁣
2 tbsp tamari or coconut aminos⁣
1/2 tbsp pepper⁣
1 tsp salt⁣
Sesame seeds for garnish ⁣
1 lb Du Breton ground pork⁣ or another choice of ground meat
2 cloves garlic⁣
1 tsp grated ginger⁣
1/4 tsp cinnamon⁣



1. In a large pot, sauté onion, garlic, and mushrooms with oil for about 5 minutes.⁣
2. Meanwhile, mix meatball ingredients together with your hands. Be careful not to over mix as the meat will become tough. ⁣
3. Add broth, tamari and water to the pot; bring to a boil. ⁣
4. Whisk in miso paste ensuring it is well combined. ⁣
5. Reduce heat to a simmer and gently add in meatballs. Add green onions and kelp noodles if using. Cook for 8 minutes until meat is cooked. ⁣
6. Remove from heat and ladle soup into big bowls. Add noodles and top with more green onion to serve.⁣
Notes: for a vegan alternative, use veggie broth and swap in tempeh cubes for the meatballs in this miso soup recipe.


Recipe by Megan Horsley
Registered Holistic Nutritionist

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