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Spicy Miso Ramen with Chicken Meatballs

Serves: 4
Prep Time: inutes
Cook Time: inutes
Total Time: inutes

Simple enough for weeknight dinner and special enough for company, our Buffalo Chicken Meatballs are the perfect topping for this comforting, earthy noodle soup made with our Gut Healthy Chicken Bone Broth.

Ingredients

  • 1 Package Bell & Evans Buffalo Chicken Meatballs
  • 6 Cups Gut Healthy Chicken Bone Broth, or good quality organic chicken broth.
  • 2 TB White miso paste
  • 1 tsp Chili paste (sambal oelek)
  • Small Chunk ginger, peeled
  • 1 Garlic clove, peeled and crushed
  • ¼ oz. Dried Shiitake or porcini mushrooms
  • 2 Medium Carrots, peeled and shredded
  • 2 Small heads bok choy, halved lengthwise

To Serve

  • 4 Portions Ramen noodles
  • 4 Soft-Boiled Eggs
  • Toasted Sesame Seeds
  • Green Onions, finely chopped
  • Cilantro Leaves, for garnish

Preparation

  1. Preheat oven to 375°F. Spread frozen meatballs on a baking sheet and bake for approximately 30 minutes, to an internal temperature of 170°F as measured by the use of a meat thermometer.
  2. While meatballs are cooking, heat broth in a medium saucepan. Add miso paste, chili paste, ginger, garlic, and dried mushrooms and stir to combine. Simmer for 15 minutes.
  3. Remove ginger and garlic pieces. Add carrots and bok choy and simmer 5 minutes.
  4. Divide ramen noodles among 4 serving bowls. Ladle the broth over noodles and then top with meatballs, soft-boiled eggs, and garnishes.

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