This slow cooker miso ginger soup with turkey meatballs is a nourishing meal that will warm you all the way through. Get the recipe now.

Slow Cooker Ginger Miso Soup is a Lighter Meal Option During the Holidays

As much as I love the holidays, many of the foods associated with this time of year aren’t always the lightest feeling.

Between the casseroles and roasts, I find myself craving nourishing meals that are still filled with warm flavors. Soups are an easy answer to a wintery light meal that still satisfies the taste buds.

What You’ll Need to Make Slow Cooker Ginger Miso Soup

Don’t worry if it looks like a lot of ingredients! Some are listed twice as they’re use in the broth and meatballs, while others are either pantry staples or easy to find at your local grocery store.

For the broth:

• Canola oil
• Carrots
• Shallot
• Fresh ginger
• Chicken or Vegetable Broth
• Soy Sauce
• Miso Paste
• Scallions
• Bok Choy

For the Turkey Meatballs:

• Ground turkey
• Egg
• Oats, pulsed into a coarse flour
• Fresh ginger
• Scallions

Miso is the Key to an Addicting Umami Taste

This soup is very similar to my Healthier Italian Wedding Soup.

Both are made in the slow cooker, contain lean turkey meatballs, and are full of warm, deep flavors.

The key to the umami taste for this soup is white miso paste. I talked all bout miso paste in this previous post, but briefly, miso paste can be white, red, or mixed.

For a more mild and slightly sweet flavor, we’re going to go with white miso for this recipe. While it’s not a pantry staple for many Americans, miso paste is easy to find and can be stored in the fridge for years (although, the taste is best if used within the first year).

Health Benefits of Miso

A staple in Japanese cuisine, Miso paste is made from fermented soybeans and grains.

Thanks to the fermentation process, miso contains millions of beneficial bacteria known as probiotics. While the research into probiotics is ongoing, we know that they play a big role in healthy digestion and absorption of nutrients.

Additionally, miso is rich in essential minerals and a good source of B vitamins, vitamin E, vitamin K, and folic acid.

Other Ways to Enjoy this Slow Cooker Ginger Miso Soup

You’ll notice that this is a very light soup – just broth, turkey meatballs, and vegetables.

If you are looking for a heartier meal, you could throw some ramen or soba noodles into the slow cooker for the last 20-30 minutes of cooking.

This ginger miso soup can also be made vegetarian by swapping out the meatballs for extra firm tofu.

More Warm and Nourishing Soups for Winter

• Lemon Chicken and Farro Soup from TheHealthyToast
• Carrot Ginger Sweet Potato Soup from Grateful Grazer
• Bone Broth Ramen Soup from Rachel Mansfield
• Lentil Soup with Turmeric and Lemon from Inspired Taste

If you enjoy this recipe or found a way to make it better, let me know! Drop a comment below or tag me on Instagram @TheHealthyToast_RD 🙂 

Print Recipe

Slow Cooker Ginger Miso Soup with Turkey Meatballs

Similar to Italian wedding soup, but with an Asian-twist, this slow cooker miso ginger soup with turkey meatballs is a nourishing meal that will warm you all the way through.

Prep Time10 mins

Cook Time3 hrs

Total Time3 hrs 10 mins

Course: Main Course, Soup

Cuisine: American, Japanese

Keyword: Healthy Soup, Miso

Author: Kelli

Ingredients

For the soup:

• 1 Tablespoon canola oil
• 3 medium carrots peeled and sliced
• ½ shallot diced
• 1 tsp freshly grated ginger
• 3 cups chicken or vegetable broth
• 3 cups water
• 1 Tablespoon low sodium soy sauce
• 3 Tablespoons white miso paste
• 2 scallions chopped
• 2-3 bok choy sliced thin
• Optional extra ginger to taste

For the meatballs:

• 1 egg lightly beaten
• 1 lb lean ground turkey or chicken
• ½ cup rolled oats pulsed into a course flour
• 2 scallions diced just the white ends
• 1 tsp freshly grated ginger
• Pinch red pepper flakes and salt

Instructions

• Place oil in a medium-sized sauce pan over medium-high heat. Once oil is hot, add sliced carrots, diced shallot, and fresh ginger. Cook 3 minutes, or until fragrant and carrots slightly softened. Add to slow cooker.
• Pour broth, water and soy sauce into slow cooker. Add miso paste and scallions (white and green ends). Set time for 3 hours on high heat.
• Next, preheat oven to 350-degrees F. Combine all ingredients for the meatballs and roll into small balls. Place on baking sheet and partially cook for 10 minutes (just enough so they will hold their shape). Carefully add meatballs to soup and continue to cook.
• Once there’s only 30 minutes left for cooking, taste and adjust seasonings as needed. Add bok choy then continue to cook. If you aren’t home while the soup cooks, you can just add the bok choy in once you get home and allow it to cook for another 30 min.
• Ladle soup into bowls and enjoy!