Miso Soup with Chicken Meatballs

Pete Evans has taken the classic miso soup and replaced bland tofu with something that will please the whole family – meatballs! Here, he uses chicken, but any ground protein, such as pork, shrimp or beef, will work well. You can even gently poach a fillet of fish if you prefer.

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Prep Time
15 min
Cook Time
15 min
30 min



  • 1 pound ground chicken
  • 1 tablespoon finely grated ginger
  • 2 red Asian shallots, finely chopped
  • 2 garlic cloves, finely chopped
1 tablespoon tamari or coconut aminos*
  • 1⁄4 teaspoon fine sea salt
  • 1⁄4 teaspoon freshly ground black pepper


  • 1 quart (4 cups) Chicken Bone Broth
  • 3 teaspoons dried wakame seaweed*
  • 7 ounces cauliflower, roughly chopped 3 green onions, thinly sliced
  • 10 okra pods, sliced (optional)
  • 1⁄2 cup miso paste
  • 1 tablespoon toasted sesame seeds
  • (optional) sesame oil
  • To make AIP friendly omit: tamari, black pepper, and sesame seeds and substitute coconut aminos in place of tamari


To make the meatballs, combine all the ingredients in
a bowl and mix well. Shape the meat mixture into
 18–20 balls, depending on how big or small you like your meatballs (a small ice-cream scoop is perfect for this.)

To make the soup, bring the broth to a boil in a large saucepan over medium heat. Add the wakame and meatballs and simmer until the wakame has expanded, 
8 minutes.

Add the vegetables and cook for a couple of minutes. Add the miso – the best way to do this is to push it through a strainer into the pan (this evenly distributes it in the broth). 

Simmer until the miso has dissolved, stirring gently if required, 1–2 minutes.

Spoon the soup into warm serving bowls and nish with the sesame seeds (if using) and a drop or two of sesame oil. 

Recipe excerpted from The Complete Gut Health Cookbook: Everything You Need to Know about the Gut and How to Improve Yours by Pete Evans and Helen Padarin. (Weldon Owen, $24.95)