Fantastic Japanese soup for any day
In our humble opinion, there's no better Japanese soup than Ramen soup. It's flavorful and delicious. These are the top reasons why we think you're going to like it:
- a soup full of noodles, meatballs, mushrooms, spices, and veggies
- warms your body, and soul
- with a luxurious umami flavor and different textures
- dairy-free
- keeps well in the fridge or freezer
Let's make Turkey Meatball Miso Ramen Soup at home
True, this soup isn't made in one pot, and there are a few steps we need to make and a few methods to use, but prep time is short, and the technique is simple. Below you will find the whole recipe with the ingredient list, and here's an overview of how to make it.
- Make the ground turkey meatballs mixture and bake them in the oven.
- Pan-fry the spices, then add the broth.
- Add mushrooms, seasoning, and condiments.
- Separately cook the noodles.
- Melt the lard or ghee in a pan.
- Divide the cooked noodles, baked meatballs between four bowls. Pour the broth over the ingredients, then add the garnish.
- Serve with diced scallions and a teaspoon of melted lard.
Frequently asked questions and answers
What is Ramen? Ramen is a beautiful, colorful, and delicious Japanese soup. The soup base is a meat, fish, or vegetable broth. Then you add noodles, meat, and other tasty additions like miso paste and soy sauce. Today, you can get Ramen soup worldwide, no matter if you're in Slovenia, London, New York, Sydney, or Kyoto.
What is miso paste? Miso is an amazingly delicious Japanese seasoning made of fermented soybean. It contains many minerals and vitamins, but it's best known for adding that unique umami flavor to various dishes.
What is oyster sauce? Oyster sauce is an Asian condiment with a dark brown color and similar consistency as soy sauce. It adds a fantastic flavor to Ramen.
Which soy sauce should I use? We always use light soy sauce in our recipes because it's more versatile and contains less sodium and salt. If you have dark soy sauce at home, feel free to use it, but in that case, halve the amount of soy sauce.
Which noodles should I use? Use homemade egg noodles or your favorite store-bought ramen noodles for this recipe.
Storing and Freezing
There are two ways to store this delicious Miso Ramen Soup recipe.
Keep the chilled homemade Miso Ramen Soup in the fridge for up to 3 days. Before serving, reheat in the pot on the stove.
Feel free to freeze the Ramen too. In that case, freeze the Ramen without the mushrooms and noodles. Cook those right before serving and add them to the reheated meal. Place it in a freezer-friendly container and place it in the freezer for up to 1 month. Before serving, defrost at room temperature (or in the fridge overnight). Add to a pot and place it over medium heat, then bring to a boil. Simmer for 5 minutes, then serve.
How to make Turkey Meatball Miso Ramen Soup at home (video)
Check this quick tutorial to see how we made this Meatball Miso Ramen Soup at home.
Try these tasty stews recipes
- Chicken Ramen with Vegetables
- Chicken Stew with Dumplings
- Sauerkraut Pork and Bean Stew (Slovenian Jota)
- Best Brodet (Fish Stew)
- Vegetarian Minestrone Soup with Pasta
- Shrimp Stew with Potatoes and Chickpeas
- Easy Lentil Stew
METHOD
-
preparation
Line a large baking sheet with parchment paper. Position a rack in the middle of the oven. Preheat the fan-assisted oven to 220 °C / 430 °F or the conventional oven to 230 °C / 445 °F.
-
meatballs
First, make the meatballs. Combine ground turkey, diced scallions, grated fresh ginger, grated garlic, soy sauce, and breadcrumbs in a bowl. Season with salt and pepper and stir to combine. Divide the mixture into 24 meatballs, each in the size of one tablespoon. Arrange the meatballs on the prepared baking sheet and drizzle with sesame oil (or canola oil). Place in the preheated oven and bake for 16 minutes in the fan-assisted oven at 220 °C / 430 °F or in the conventional oven at 230 °C / 445 °F.
-
ramen soup
Place a pot over medium heat. Add the oil or lard, diced shallots, diced garlic, and grated fresh ginger. Saute for 2 - 3 minutes, then add the miso paste, sugar, and oyster sauce. Optionally add Sriracha for some spiciness. Stir, and cook for another minute. Pour in the chicken broth and bring to a boil, then simmer for 10 minutes. Add the mushrooms. If you have large mushrooms, cut them into smaller chunks. Season to taste with salt.
-
cook the noodles
Place a large pot with boiling water over medium heat. Add in the noodles and cook them according to the package instructions.
-
serve
Melt some lard or ghee butter in the skillet or pan. Divide the cooked noodles and meatballs between four bowls. Pour the soup over the ingredients and serve with melted lard or butter and some diced scallions for freshness.
