This is a miso soup with lean ground beef meatballs, carrots, kale, and wakame — a single pot that covers protein, greens, and broth in about 45 minutes. The meatballs are small and lightly seasoned so they don’t fight the miso. It’s a genuinely filling weeknight soup that doesn’t ask much of you.
The short version of why this works
Two things make or break this recipe. First, keeping the meatballs small — smaller than a ping pong ball — means they cook through quickly in the skillet without drying out, and they fit on a spoon. Ground beef needs to reach 160°F (71°C) at the center, and a smaller ball gets there faster and more evenly than a large one. Second, the miso goes in off the boil and stays off the boil. Miso is a fermented paste and prolonged high heat kills the flavor compounds that make it taste like anything other than salty water. Dissolving it in a ladle of hot broth before adding it to the pot isn’t just a neat trick — it’s the difference between a flat broth and one that actually tastes like miso soup.
If something goes sideways
- Meatballs falling apart in the skillet: The mix has no binder, so cold hands and a light touch matter. If the meat is too warm from handling, chill the formed meatballs in the fridge for 10 minutes before cooking — they’ll hold their shape better once they hit the hot pan.
- Broth tastes flat even after adding miso: Hondashi and miso both vary by brand in saltiness and intensity. Taste before serving and add a small splash of soy sauce or a pinch of hondashi rather than more miso, which can turn the broth muddy if overdone.
- Kale still tough after 5 minutes: Kale thickness varies a lot. If the leaves are thick or curly, strip them from the stems and chop them smaller before adding. Stems take significantly longer to soften and are worth skipping entirely here — skip the stems, not worth the chew.
- Wakame expanding too much: Dried wakame multiplies in volume fast. One tablespoon dried is enough for four bowls. If you accidentally add more, just fish some out before serving — it won’t ruin the broth.
- Meatballs cooked outside but pink inside: Small size helps, but if your skillet runs cool, the outside browns before the center is done. After browning, add a tablespoon of water to the skillet, cover, and let them steam for 2 minutes. Cut the largest one open — no pink, and juices run clear, means they’ve hit 160°F (71°C).
Storage and reheating
Store meatballs and broth together in an airtight container in the fridge for up to 3 days. The kale and wakame soften further overnight, which most people find fine. Reheat gently on the stovetop over low-medium heat — do not boil, for the same reason you didn’t boil the miso in the first place. If you want to freeze this, freeze the meatballs separately from the broth; miso broth can be frozen for up to 1 month but the texture of the wakame and kale degrades noticeably. Thaw overnight in the fridge and reheat low and slow.
Comforting Japanese Meatball Miso Soup
Equipment
Ingredients
Mini-Meatballs
½ pound ground beef (minced beef) - lean, about 225g
1 tablespoon soy sauce
¼ teaspoon salt - or to taste
¼ teaspoon ground black pepper
1 clove garlic - grated
1 teaspoon ginger - grated
1 tablespoon sesame oil
Soup Base
- 1 tablespoon sesame oil
- 1 teaspoon ginger - minced
- 1 clove garlic - minced
2 large carrots - peeled and sliced into ¼-inch / 5mm rounds, about 200g- 1 tablespoon soy sauce
4 cups water - 960ml- 2 tablespoons miso paste - light
- 1 tablespoon hondashi - instant dashi granules
- 1 tablespoon dried wakame seaweed
2 cups kale - stems removed, roughly chopped, about 70g
Instructions
Meatballs
- In a small mixing bowl, combine the ground beef, soy sauce, salt, black pepper, grated garlic, and grated ginger. Mix until just combined — do not overwork the meat.1/2 pound ground beef (minced beef), 1 tablespoon soy sauce, 1/4 teaspoon salt, 1/4 teaspoon ground black pepper, 1 clove garlic, 1 teaspoon ginger
- Heat 1 tablespoon of sesame oil in a medium-sized skillet over medium heat. Using your hands, roll small meatballs (smaller than a ping pong ball) and place them in the skillet one at a time.1 tablespoon sesame oil
- Let them brown on the outside — toss them in the pan every minute or so until browned on all sides, about 5-6 minutes total. Slice the largest meatball in half to check doneness — the centre should show no pink and reach 160°F / 71°C (use an instant-read thermometer for accuracy). Cover, remove from heat, and set aside.
Soup Base
- Heat 1 tablespoon of sesame oil in your soup pot. Add ginger and garlic. Sauté until fragrant.1 tablespoon sesame oil, 1 teaspoon ginger, 1 clove garlic
- Add your carrot and cook for 1 minute. Add soy sauce and 4 cups of water. Bring it to a boil for 2 minutes, and then reduce to a simmer.2 large carrots, 1 tablespoon soy sauce, 4 cups water
- Next, add your miso paste. Trick: Place the miso paste in a ladle and then fill the ladle with hot water from the soup pot. Stir the miso paste in the ladle until it dissolves, and then add it to the pot. Be careful not to bring the soup broth to a boil — it’ll jeopardize the miso flavour. Taste the broth and judge whether or not you want more miso.2 tablespoons miso paste
- Add the hondashi, wakame and kale. Keep the soup at a low simmer and cover for 5 minutes.1 tablespoon hondashi, 1 tablespoon dried wakame seaweed, 2 cups kale
- Serve hot! Divide meatballs among 4 bowls, then ladle the broth and vegetables over the top. For a spicy kick, stir in a small dab of garlic chilli paste (such as sambal oelek) to taste.
Notes
Nutrition
Your questions, answered
Can I use ground pork or chicken instead of ground beef?
Yes, both work well. Ground pork stays juicy at the small meatball size; ground chicken is leaner and can dry out slightly, so don’t overcook it. Ground poultry must reach 165°F (74°C) at the center — cut the largest meatball open to check before serving.
What’s the difference between white, yellow, and red miso, and does it matter here?
White (shiro) miso is the mildest and sweetest, yellow is a middle ground, and red (aka) miso is the most intense and salty. This recipe calls for light miso, meaning white or a mild yellow — red miso will make the broth noticeably saltier and stronger, so if that’s all you have, use a little less and taste as you go.
I can’t find hondashi — what can I substitute?
A teaspoon of fish sauce stirred into the broth gets you close to the same savory depth. You can also use a small piece of kombu simmered in the water for 5 minutes before you start the soup, then removed — that gives you a clean dashi-style base without any granules.
Can I make the meatballs ahead of time?
Yes — cook them fully, cool them, and refrigerate for up to 2 days before making the soup. Reheat them directly in the simmering broth for 2–3 minutes rather than re-frying, which keeps them from drying out.
Is this soup filling enough as a main meal, or do I need to serve it with something?
For most adults it works as a standalone meal — the meatballs add meaningful protein and the kale and carrots give it substance. If you’re feeding people with bigger appetites, a bowl of plain steamed rice on the side turns it into a more substantial dinner without any extra effort.
More mince recipes to try
- Hearty Beef Kale Soup
- Japanese Pork Lettuce Cups
- Savory Pork Noodle Stir-Fry
- Authentic Szechuan Dan Dan
