Miso Balls for Instant Miso Soup
- 10 min
- Serves 2
- 5 ingredients
10 minutes to prep. These handy miso balls let you enjoy a comforting cup of miso soup in seconds. Packed with miso, bonito flakes, wakame, tofu, and a hint of onion, they freeze well and are perfect for quick lunches or school meals.
Free. No account needed.
Method
Lay out a sheet of saran wrap and place a tablespoon of miso paste in the center.
Add a pinch of dried bonito flakes, a pinch of dried wakame seaweed, three to four strips of deep‑fried tofu, and a pinch of sliced onion on top of the miso.
Gather the corners of the saran wrap and twist them together to form a compact ball, sealing the ingredients inside.
Repeat the process to make additional balls as desired.
Place the finished miso balls in an airtight container and freeze; they keep for up to two months.
When ready to eat, unwrap a ball, drop it into a mug or bowl, and pour hot water over it (about half the container’s volume).
Stir vigorously until the miso dissolves completely, creating a hot cup of miso soup.
Tips while you cook
- Seal tightly
- Gather the corners of the saran wrap and twist them together firmly.
- Freeze for storage
- Place the finished miso balls in an airtight container and freeze; they keep for up to two months.
- Use correct water amount
- Pour hot water amounting to about half the container’s volume over the ball before stirring.
- Prep onion option
- Slice a pinch of onion or substitute with leeks or scallions as indicated.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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The recipe comes from Rei Mizohata’s YouTube video. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.
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