WEEKNIGHT RAMEN WITH CHICKEN MEATBALLS

Prep:15minCook:15min

Ramen typically isn’t a fast weeknight meal, but simmering store-bought chicken stock with plenty of ginger, garlic, miso and soy sauce helps amp up the flavor. If you can’t find organic ramen noodles, use instant noodles and discard the sodium-laden flavor packets that come with them.

Updated at: Wed, 26 Jun 2024 00:29:35 GMT

Nutrition balance score

Good

Nutrition per serving

Calories384.4 kcal (19%)

Total Fat11.6 g (17%)

Carbs60 g (23%)

Sugars8.2 g (9%)

Protein10.4 g (21%)

Sodium1338.2 mg (67%)

Fiber4.3 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 recipechicken meatballs

asian, 20 meatballs

3 tablespoonscanola oil

divided

0.5onion

peeled and sliced lengthwise

5 ouncesshiitake mushrooms

sliced

sea salt

to taste

freshly ground black pepper

to taste

5 ouncesbaby spinach

1 tablespoonfresh ginger

peeled and minced

2cloves garlic

minced

2 quartslow-sodium chicken stock

or Most Versatile Chicken Stock

2 tablespoonswhite miso paste

3 tablespoonslow-sodium soy sauce

8 ouncesramen noodles

organic, or instant ramen or rice noodles

toasted, for garnish, optional

Instructions

Step 1

Pull the meatballs from the fridge, and let them stand at room temperature while prepping the rest of the recipe.

Step 2

Heat 1 tablespoon oil over medium heat in a large saucepan. Add sliced onion, and cook 2 minutes, stirring occasionally. Add the mushrooms. Toss to coat with oil. Season lightly with salt and liberally with pepper, and toss again. Cook 2-3 minutes, stirring occasionally, or until mushrooms release their liquid. Scrape the onion and mushrooms into a bowl.

Step 3

Add 1 tablespoon oil to the pan. Add spinach a handful at a time, adding more as the previous handful has wilted. Cook 2 minutes, or until wilted. Season with salt and pepper, and scrape into the bowl with the onion and mushrooms.

Step 4

Return saucepan to medium heat, and add remaining 1 tablespoon oil. Add ginger and garlic, and cook, stirring, 30 seconds or until fragrant. Add chicken stock, and bring to a simmer.

Step 5

Whisk together miso and soy sauce. Gradually whisk miso mixture into stock, and simmer 2 minutes. Add ramen noodles. (Discard seasoning packets.) Cook 3-4 minutes, or until noodles are done, adding the meatballs during the last minute or so to warm them up.

Step 6

Divide the noodles and meatballs among 4 large bowls. Ladle in the soup. Garnish evenly with onion and mushrooms, spinach, meatballs, carrot and green onions. If desired, sprinkle with sesame seeds, and serve with extra soy sauce.