The health benefits of miso are well documented. The fermentation process used to make the soybean paste promotes the growth of probiotics helping to encourage a healthy gut microbiome, something I am ever conscious of. Fermentation also makes it easier to absorb miso's many nutrients including vitamins, minerals and beneficial plant compounds. For me, this makes miso soup a good healthy option to work into our meal plans.
Continuing our adventure with this salty, savory Japanese soup, I decided to see whether pork meatballs would make a tasty version.
I combined roughly 400g of pork mince with 1 tbsp of finely chopped ginger, a handful of chopped coriander, 1 tbsp of miso paste, 3 chopped spring onions and some salt. This made 14 golf ball size meatballs.
Drawing on Nigel Slater's miso, mushrooms and pak choi recipe, I made my broth in a similar way, but this time I added a tbsp of kicap manis sauce (which I stumbled on in our local Morrisons). I finished our soup with rice vermicelli.
The pork meatballs worked well in the soup, but I'd recommend adding a mild tasting mushroom like enoki to offer more in the way of vegetables. Otherwise, it was well at our dinner table.