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Japanese Wedding Soup (a.k.a Miso Soup with Turkey Meatballs and Zoodles)

A super low-carb soup that manages to be tasty and very satisfying. You can use exotic mushrooms or button/chestnut mushrooms in the soup. For a more substantial soup use soba noodles instead of zoodles. You can use shredded kale instead of spinach but it will need to cook slightly longer.
Servings: 4
Author: Lucy Parissi | Supergolden Bakes

Ingredients

  • For the meatballs
  • 400 g | 14oz lean turkey mince
  • 4 large chestnut mushrooms stalks removed
  • 3 spring onions scallions
  • 3 tbsp oatbran
  • 1 large garlic clove minced
  • 1 tsp fresh grated ginger
  • salt and pepper to season
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  • For the soup
  • 1.2 litres | 5 cups hot water
  • 150 g | 5.3oz mushrooms sliced if large
  • 3 spring onions scallions, sliced into thin rounds
  • 3 tbsp yellow miso paste
  • 1 tbsp soy sauce
  • 1 tsp kombu seasoning optional
  • 1 large courgette zucchini, spiralized
  • 200 g | 7oz fresh spinach sliced thinly
  • Japanese seasoning Shichimi Togarashi

Instructions

  • Blitz the mushrooms and spring onions in a food processor or mini chopper until very finely chopped. Mix with the mince, onion, ginger and oatbran and season with salt and pepper. With slightly wet hands, form into small meatballs. Pour 200ml (about 7fl oz) in the Cook4Me bowl and line the steaming basket with baking paper. Arrange half the meatballs in the basket, placed slightly apart, and cook for 5 minutes. Repeat with remaining meatballs, cover to keep warm and set aside.
  • Clean the Cook4Me bowl. Put the water, miso paste, soy sauce and kombu, if using, in the bowl and stir together. Add the spring onions and mushrooms and cook for 3 minutes.
  • Add the zoodles and sliced spinach and cook for another minute.
  • Ladle the soup into bowls and divide the meatballs between them. Sprinkle with Japanese seasoning.
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  • To make on the stove
  • Pan fry the meatballs (in batches) with a little sesame or vegetable oil until lightly seared on all sides – about 2 minutes.
  • Add 250ml (1 cup) chicken stock, cover  the pan and steam for 10 minutes or until cooked through.
  • Put the miso, soy sauce, water, mushrooms and spring onions in a large pot. Stir to dissolve the miso paste and bring to the boil. Lower the heat and simmer for 5 minutes.
  • Add the zoodles and spinach and stir them in. They only need about a minute or less as they cook really fast. Serve as above.