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Ramen with Sesame Ginger Meatballs

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Comforting ramen with tender sesame ginger chicken meatballs, fresh vegetables, and a savory, aromatic broth. A wholesome one-bowl meal perfect for weeknights.

Ingredients

1 pound ground chicken

1/2 cup plain bread crumbs

3 scallions, minced

3 tablespoons minced fresh ginger

2 garlic cloves, minced

1 large egg, beaten

2 teaspoons sesame oil

2 teaspoons low sodium soy sauce or tamari

2 teaspoons Sriracha or chili paste

1/4 teaspoon salt

6 cups low sodium chicken stock

1 teaspoon fresh minced ginger

2 garlic cloves, minced

2 teaspoons low sodium soy sauce or tamari

1 cup shredded carrots

1 cup chopped bok choy

8 ounces plain ramen noodles, cooked

Salt to taste

1/4 cup chopped cilantro

1/4 cup chopped scallions

Sriracha or chili sauce, optional

Instructions

  1. Combine ground chicken, bread crumbs, scallions, ginger, garlic, egg, sesame oil, soy sauce, Sriracha, and salt in a large bowl. Mix gently.
  2. Form into 1-inch meatballs and set aside.
  3. Heat a skillet over medium heat with oil. Cook meatballs in batches until golden and fully cooked (165°F / 74°C). Remove and set aside.
  4. In a pot, simmer chicken stock with minced ginger, garlic, soy sauce, carrots, and bok choy for 5–7 minutes.
  5. Add cooked noodles and stir gently. Season with salt to taste.
  6. Divide noodles and broth into bowls and top with meatballs.
  7. Garnish with cilantro, scallions, and a drizzle of Sriracha if desired. Serve immediately.

Notes

Add mushrooms, bell peppers, or snap peas to the broth.

Use soba or rice noodles instead of ramen.

Stir in miso paste for a richer broth.

Adjust spice with more or less Sriracha.

Store meatballs and broth separately in the fridge up to 3 days.

Nutrition

Find it online: https://familydinnercooking.com/ramen-with-sesame-ginger-meatballs/