Ginger Meatball Ramen Recipe

Cooking Directions

• STEP 1.In a bowl, mix ground meat, grated ginger, minced garlic, breadcrumbs, egg, soy sauce, and spices.
• STEP 2.Shape the mixture into small meatballs and set aside.
• STEP 3.In a large pot, heat oil and sauté chopped onions and minced garlic until fragrant.
• STEP 4.Add grated ginger and cook for another minute.
• STEP 5.Pour in chicken or vegetable broth and bring to a boil.
• STEP 6.Gently drop the meatballs into the boiling broth and simmer for 10-12 minutes until cooked through.
• STEP 7.Meanwhile, cook the ramen noodles according to package instructions.
• STEP 8.Once the meatballs are cooked, remove them from the broth and set aside.
• STEP 9.Divide the cooked ramen noodles into serving bowls.
• STEP 10.Ladle the hot broth over the noodles and top with the meatballs.
• STEP 11.Garnish with sliced green onions, chopped cilantro, and a drizzle of sesame oil.
• STEP 12.Serve hot and enjoy!

Cooking Tips

• For extra flavor, you can add a splash of soy sauce or fish sauce to the broth.
• If you prefer a spicier ramen, you can add some chili flakes or sriracha sauce to the broth.
• Feel free to customize your toppings by adding sliced mushrooms, boiled eggs, or bean sprouts.
• To make the meatballs more tender, you can soak the breadcrumbs in milk before adding them to the mixture.

Storage and Serving

• Leftover ginger meatball ramen can be stored in an airtight container in the refrigerator for up to 3 days.
• When reheating, gently warm the broth and meatballs on the stovetop and cook fresh ramen noodles separately.
• Serve the reheated broth and meatballs over the freshly cooked noodles.
• Garnish with fresh toppings before serving.