Meal Kit
Pork Meatball Soup
With Fragrant Miso Broth, Bok Choy, and Fresno Chilis
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Sesame, Soy
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Under 35g carbs
Chef
Justin Paruszkiewicz
Miso soup is a staple of Japanese cuisine, made from cultured and fermented soybeans, rich in healthy probiotics, and full of savory flavor. This recipe is a simple version of the classic miso soup served in Japanese restaurants, but with a twist. We add tender pork meatballs and delicate baby bok choy, and garnish with fragrant green onions and tangy red Fresno chili for a fresh finish.
In Your Box (serves 2)
- 14 oz. Ground Pork
- 2 Heads of Baby Bok Choy
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5⅓ Tbsp. White Miso Paste
- 3 Green Onions
- 1 Red Fresno Chile
- 5 Cilantro Sprigs
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½ fl. oz. Toasted Sesame Oil
- 2 Garlic Cloves
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) DOLJmzP8
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Calories750
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Carbohydrates28g
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Net Carbs20g
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Fat51g
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Protein45g
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Sodium3740mg
Recipe Steps
You Will Need
- Salt
- Pepper
- 1 Baking Sheet
- 1 Medium Pot
- 1 Mixing Bowl
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Preheat oven to 375 degrees and line a baking sheet with foil or use a nonstick baking sheet. Thoroughly rinse produce and pat dry. Thinly slice green onions. Mince garlic. Stem cilantro. Slice red chili into thing rounds. Cut boy choy in half from leaves down to the root. Slice halves into 1" pieces, reserving some of the large delicate ends of the leaves.
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2 Make the Miso Broth
Bring a medium pot with 5 cups of water to a boil. After water comes to a boil, reduce to a simmer and whisk in miso paste. Reduce heat to low and keep broth warm while you make the meatballs.
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3 Create the Meatballs
In a large mixing bowl, combine ground pork, garlic, half the green onions, and sesame oil. Season with a pinch of salt and pepper. Mix well with hands or spatula to incorporate.
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4 Cook the Meatballs
Roll the meatballs into 6 (or 12, if you prefer smaller meatballs) equal portions. Place on a baking sheet and cook for 12-15 minutes, or until meatballs are golden brown and firm to the touch. Internal temperature should reach at least 160 degrees.
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5 Finish the Soup
While the meatballs are in the oven, bring the miso broth back to a low simmer. Add the sliced red chili, remaining green onions, and baby bok choy. Simmer on low for 4-5 minutes, or until vegetables start to become fork-tender.
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6 Plate the Dish
•Place 3 (or 6, if you made smaller) meatballs in a bowl. Pour miso broth over the meatballs, ensuring an even arrangement of red chili, baby bok choy, and green onions around the meatballs. Garnish with fresh cilantro leaves.
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