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In a large bowl, combine ground chicken, panko, garlic, ginger, scallions, soy sauce, fish sauce and chicken broth. Mix until well combined.
Form meatballs by scooping with a spoon or ice cream scooper and rolling by hand to approximately 1 inch in diameter. Transfer to a plate.
Add 1 tbsp of cooking oil to a medium pot and heat over medium heat. Add shallot, garlic, ginger, and scallions and sauté until fragrant, about 2 minutes. Add chicken broth and 1 tbsp fish sauce.
Bring the soup to a simmer, close the lid, and cook for 15 minutes to allow flavors to combine.
Add miso paste to the soup, then add the meatballs. Cook for 4-5 minutes until meatballs are cooked through.
Garnish with green onions and serve.