Chinese Meatball and Noodle Soup

2 tablespoons red or white miso paste

1 tablespoon soy sauce

2 tablespoons mirin

20 chicken meatballs, frozen

1 bunch scallions, light green and white parts only, cut into 2-inch lengths and then cut in half lengthwise

2 large carrots, peeled and cut into thin 2-inch lengths

1⁄2 head Napa cabbage, finely shredded

1⁄2 pound ramen noodles, fresh or dried

Chile garlic sauce (sambal oelek), soy sauce, and toasted sesame oil for serving

Bring a large pot of salted water to a boil.
Place the miso, 1 quart water, the soy sauce, and mirin in a separate pot and bring to a boil. Drop the meatballs in and return to a boil. Reduce the heat to a simmer and cook the meatballs for 10 minutes or until almost cooked through.
Add the scallions and carrots to the soup and cook for another 5 minutes or until the meatballs are cooked through. Add the cabbage.
Quickly add the noodles to the pot of boiling water, stirring to separate the noodles. Cook for 3 minutes or as directed on the package. Drain and divide the noodles among four large deep serving bowls. Ladle the meatballs, vegetables, and broth on top. Serve with chile garlic sauce, soy sauce, and toasted sesame oil.

SERVES 4