We love all types of food in this house. Everything from Mexican to Asian cuisine, pizza to crab legs and dinner salads to soups and stews. Our eclectic tastes really help drive our cooking at home and this is the best recipe we have made with ramen so far. This soup is delicious and hope you enjoy. Keep reading to see the recipe and more!
I like to prep my dinners in the morning and chop, dice and slice in the morning to help dinner making so so easy.
To start this dish grab a stock pot and add in both broths/stocks and bring to a boil. I add in sliced mushrooms, bell peppers, green onions, white onions and broccoli while the soup is heating up. Once you see a rolling boil, turn to a low heat and let simmer.
Now you can start on my favorite part…the meatballs! Use a medium bowl and add in the ground chicken, soy sauce, egg, green onions, ginger and garlic, carrots, salt and Panko breadcrumbs. Use your hand to mash everything together and form smaller meatballs. I like to be able to eat my meatballs in one bite, but you can really make them any size you want. I sear the meatballs to help them keep their shape and bake at 350 for about 15 minutes.
Set the meatballs aside for a bit and start your ramen. It is important to cook your noodles separately so remove the starch from the pasta and not add it to the broth. Add the meatballs to the soup and get ready to enjoy your dinner!
Add noodles to your bowls and ladle the broth in. It is time to enjoy this amazing soup and have a healthy, filling dinner.
When you try this delicious recipe, make sure to share with us and let us know what you think! We can’t wait to hear your thoughts. As always, thank you for reading and joining us on this journey.
Simply, Beth
Ramen with Asian Chicken Meatballs
Ingredients
- 32 oz Beef or Chicken Stock
- 32 oz Miso Broth
- Ramen Noodles
- 1 cup Mushrooms, sliced
- 1 cup Bell Peppers, sliced
- 1/2 cup green onions, sliced
- 1 cup Carrots, sliced
- 1 cup Onion, sliced
- 1/2 cup Broccoli, chopped
- 1 lb Ground Chicken
- 1 tbsp Soy Sauce
- 1 Egg
- 2 tbsp Green Onions, minced
- 1 tbsp Ginger, minced
- 1 clove Garlic, minced
- 1/2 cup Carrots, sliced thin and diced
- 1/4 cup Panko Breadcrumbs
- 1/2 tsp Sea salt
Instructions
- Start by adding first 9 ingredients, minus ramen noodles, to stock pot. Bring to a boil, then let simmer for about an hour.
- Preheat oven to 350 degree.
- While soup is warming, prepare your meatballs by combining remaining ingredients in a large bowl. Mash with clean hands and form bite-sized meatballs. (They will be softer than a traditional meatball)
- In a large pan brown your meatballs for a couple of minutes on each side. Then bake at 350 for about 15 minutes or until cooked through.
- Cook ramen noodles separately. Place your portion of noodles in a bowl, then pour soup over noodles when you are ready to serve. Add a few meatballs and enjoy!