Spicy Turkey Meatball Ramen

Loaded with fresh vegetables, tender ramen noodles and our hearty Turkey Meatballs, this soup is a quick and nourishing pick-me-up—especially on a cold day.

Ingredients

 2 large eggs
 ¼ cup white miso paste
 4 cups water, divided
 5 cups low salt chicken or vegetable stock, homemade or purchased
 1 tbsp grated fresh ginger (from a 2” piece)
 1 tbsp sesame oil
 1 tbsp soy sauce
 1 tsp sriracha, or more to taste
 3 3-ounce packages instant ramen noodles
 1 lb Armanino Turkey Meatballs, defrosted (about 16 meatballs)
 1 medium carrot, peeled and thinly sliced on the diagonal
 4 oz mushrooms, thinly sliced
 2 large stalks bok choy, sliced on the diagonal, whites and greens separated
 2 scallions, thinly sliced on the diagonal
 sesame seeds, for garnish

Directions

1

For the jammy eggs: place the eggs in a pot and cover with cool water. Bring to a boil and set the timer for 6 minutes for the perfect jammy egg (cooked whites, soft yolk). If you like a firmer yolk, cook up to 10 minutes (10 minutes = hard boiled).

2

Drain the eggs and plunge into a bowl of ice water to cool. Once cooled, carefully peel and set aside until needed.

3

For the soup: in a small bowl, whisk together the miso and ½ cup of the water. Set aside until needed.

4

In a large soup pot, combine the chicken or vegetable stock, remaining 3 ½ cups water, ginger, sesame oil, soy sauce and sriracha (if using); bring to a boil.

5

Add the meatballs, carrots, mushrooms, the white parts of the bok choy (reserve the greens) and the dried ramen noodles.

6

Cook, stirring occasionally, for 3 minutes (or as ramen package directs) until noodles and vegetables are tender and the meatballs are warmed through.

7

Reduce the heat to low, stir the miso mixture into the simmering soup and add the bok choy greens. Do not allow to boil.

8

Divide the miso broth, noodles, vegetables and meatballs between 4 soup bowls. Cut the cooked eggs in half and put one half in each bowl. Garnish with the sliced scallions and sesame seeds and serve immediately.

Chef’s Tips

  • The meatballs will warm faster in the soup if defrosted first. Either place overnight in the refrigerator or pop in the microwave for 1-2 minutes.
  • This soup is customizable in any number of ways: just about any vegetable will work, add tofu cubes, slices of nori (seaweed), sliced fish cake or garnish with a Japanese seasoning like furikake or togarashi for a boost of flavor.
  • Miso paste can be found in the refrigerated section of any Asian market and most grocery stores. White is the mildest variety and best for soups, followed by red and brown. It keeps in the refrigerator for a very long time and adds great umami flavor to a number of things such as vinaigrettes, marinades, soups and roasted vegetables.
  • While the seasoning packets that come with the ramen noodles can be used for the broth, they tend to be very salty. The soup turns out better with homemade or purchased low salt stock.

Ingredients

 2 large eggs
 ¼ cup white miso paste
 4 cups water, divided
 5 cups low salt chicken or vegetable stock, homemade or purchased
 1 tbsp grated fresh ginger (from a 2” piece)
 1 tbsp sesame oil
 1 tbsp soy sauce
 1 tsp sriracha, or more to taste
 3 3-ounce packages instant ramen noodles
 1 lb Armanino Turkey Meatballs, defrosted (about 16 meatballs)
 1 medium carrot, peeled and thinly sliced on the diagonal
 4 oz mushrooms, thinly sliced
 2 large stalks bok choy, sliced on the diagonal, whites and greens separated
 2 scallions, thinly sliced on the diagonal
 sesame seeds, for garnish

Directions

1

For the jammy eggs: place the eggs in a pot and cover with cool water. Bring to a boil and set the timer for 6 minutes for the perfect jammy egg (cooked whites, soft yolk). If you like a firmer yolk, cook up to 10 minutes (10 minutes = hard boiled).

2

Drain the eggs and plunge into a bowl of ice water to cool. Once cooled, carefully peel and set aside until needed.

3

For the soup: in a small bowl, whisk together the miso and ½ cup of the water. Set aside until needed.

4

In a large soup pot, combine the chicken or vegetable stock, remaining 3 ½ cups water, ginger, sesame oil, soy sauce and sriracha (if using); bring to a boil.

5

Add the meatballs, carrots, mushrooms, the white parts of the bok choy (reserve the greens) and the dried ramen noodles.

6

Cook, stirring occasionally, for 3 minutes (or as ramen package directs) until noodles and vegetables are tender and the meatballs are warmed through.

7

Reduce the heat to low, stir the miso mixture into the simmering soup and add the bok choy greens. Do not allow to boil.

8

Divide the miso broth, noodles, vegetables and meatballs between 4 soup bowls. Cut the cooked eggs in half and put one half in each bowl. Garnish with the sliced scallions and sesame seeds and serve immediately.

Spicy Turkey Meatball Ramen

Yields4 Servings

Prep Time20 mins

Cook Time15 mins

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