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