Meatball Ramen Soup

Ramen soup is such a perfect weeknight dinner and one that I make at least three times a month. What’s great about it is that you just need noodles, broth, protien, and a veg or two to make a hearty and delicious bowl of ramen soup. This recipe for Meatball Ramen Soup is budget friendly and full of flavor. A simple ground beef meatball with mushrooms and snap peas in a deep flavorful broth.

Miso paste is a key part of this dish. In case you aren’t familiar, miso paste is a fermented soy bean product that often stands in for the salt in tons of Japanese recipes. If you are able, find fresh miso paste from the refrigerator section of the store. I get mine from the amazing Asian market we have. Make sure it’s a white miso paste, which is the most common version, but anything else (like red miso) will be a little different.

I also prefer to get the fresh Ramen noodles – also found in the refrigerator section. This is something better than instant Ramen noodles. That said – totally use instant noodles if that’s what you have to hand. What I love about the fresh Ramen noodles is that you basically just rinse them in hot water to warm up and then pour the broth over the top. And they have a better bit or chew to them giving them a little more substance than the instant brick style ramen.

Ramen is a culture unto itself. People make some of the most amazing bowls of ramen that are so beautifully presented. And that’s a big part of serving up Ramen, how you add it to the bowl. I like to put in the noodles, ladle in the broth and then add in the protien. It results in a lovely bowl of deliciousness. People also do a combination of fresh and cooked veggies, maybe add a soft boiled egg or marinated eggs. You can make a soy sauce marinated egg by simply soft boiling eggs (about 8 minutes in a rolling boil), into an ice bath for a few minutes. Then add peeled eggs to a jar and add enough soy sauce to cover them. I use another smaller jar to keep the eggs submerged. Then make the rest of your meal while they sit and mingle.

Now Let’s Get Cookin’!

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Meatball Ramen Soup

A delicious deep in flavor broth full of ramen noodles, miso ginger meatballs, mushrooms and snap peas.

Course Dinner, Main Course, Soup

Cuisine American, Asian, Japanese

Keyword beef meatballs, ginger, hearty soup, meatballs, miso, miso paste, mushrooms, ramen, ramen soup, soup, soup recipes, soy sauce

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Servings 6

Ingredients

• 6 pkg Fresh Ramen Noodles
• 1 tbsp Toasted Sesame Seeds for garnish

For the Meatballs

• 1½ lb Ground Beef
• 1 cup Panko
• 1 tbsp Fresh Ginger grated
• ¼ cup Sweet Soy Sauce
• ¼ cup Miso Paste
• 1 tbsp Dried Minced Onion
• 1 tsp Garlic Powder

For the Broth

• ½ Medium White Onion minced
• 2 tbsp Toasted Sesame Oil
• 2 qt Beef Broth
• ¼ cup Sweet Soy Sauce
• ¼ cup Miso Paste
• 1 tbsp Hoisin Sauce
• 1 tbsp Fresh Ginger grated
• 2 cups Baby Bella Mushrooms sliced
• 2 cups Snap peas trimmed

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Instructions

• Preheat oven to 350degF.
• In a large stock pot over medium high heat, add sesame oil. Once hot, add onions and saute until translucent. Add beef broth, soy sauce, miso paste and hoisin sauce. Stir to combine then reduce heat to medium and let simmer while meatballs are baking.
• In a mixing bowl, add the meatball ingredients. Combine well then form into 1 inch balls. Line out on a baking rack over a parchment paper covered baking sheet. Place in oven to bake for 30 minutes.
• In the last five minutes of the meatballs baking, add mushrooms and snap peas to broth.
• Prepare ramen noodles as directed on package (I usually just add to colander and run under warm water).
• Add each portion of noodles to a shallow bowl. Ladle broth and veggies over top. Add six or seven meatballs to each bowl. Sprinkle with sesame seeds.