Miso Soup with Chicken Meatballs and Aubergine

Miso Soup with Chicken Meatballs and Aubergine

This is my favourite miso soup. Combining minced chicken and grated onion makes the meatballs very fluffy.

Ingredients: 3-4 servings

Minced chicken thigh
150-200 g
Onion( smallish)
Soy sauce
1 teaspoon
1 teaspoon
Sesame oil
To taste
Grated fresh ginger
a little (optional)
Miso of your liking
to taste


1. Boil water for the soup. It will taste even better made with Japanese soup stock (dashi). Slice the aubergine into rounds, and soak the sices water to remove their bitterness.
2. In a bowl, add grated onion together with minced chicken, katakuriko, ginger, soy sauce and sesame oil, and mix well. When adding the meatball, spoon the meat mixture into the soup if the moisture from the onion makes it difficult to form into balls.
3. Put the aubergine and meatball in a saucepan. When it comes to a boil, add miso and dissolve. Lastly, sprinkle on scallions or Chinese chives. In the photo, Chinese chives are used.

Story Behind this Recipe

I love this miso soup and make it all the time.