Raising Ramen with Asian Meatball Soup with Ramen
Ramen is the staple of many a college student’s diet. All you need is a brick of noodles, the little seasoning packet that comes with it, and some hot water. It’s pretty simple, and really cheap. But what if you could take this simple dish and make it something extraordinary, elevating it to adulthood? Asian Meatball Soup with Ramen does just that. You start off with that simple brick of noodles, add vegetables and savory Asian style meatballs, and you have a phenomenal meal that you’ll be proud to serve not only your family, but guests too. And it makes the perfect lunch meal if you happen to have leftovers!
Flavors that Pop with Asian Meatball Soup with Ramen
While the basic ramen soup may be a little bland or salty, the same can’t be said about Asian Meatball Soup with Ramen. Ground beef forms the basis of the meatballs, but you could also use chicken or turkey if you wish. The meatballs are seasoned with a triad of flavors. Ginger gives a spicy, fresh flavor that is signature of Asian dishes. I use fresh ginger that I grate on a microplane, so the flavor is amazing. Garlic adds an earthy flavor, while soy sauce rounds out the three, pulling everything together into a classic flavor that you’ll love. Veggies in the broth make this more than just noodles and meat. I love carrots, celery, and snow peas in the broth to give Asian Meatball Soup with Ramen body and make the soup more of a meal.
- 1 lb lean ground beef
- 1 egg
- ½ C breadcrumbs
- 2 T minced ginger
- 1 T minced garlic
- 1 T soy sauce
- 1 carrots, sliced
- 1 ribs celery, sliced
- 2 pkgs ramen noodles, oriental flavor
- 1 C snow peas, cleaned and strings removed
- 2 green onions, sliced, for garnish
- Heat about 6 cups of water to boiling.
- In a bowl, mix the beef, egg, breadcrumbs, ginger, garlic, and soy sauce until completely blended. Roll into 1 inch meatballs. Set aside.
- Add the carrots to the water and simmer for about 4 minutes.
- Add the meatballs, seasoning packets from the noodles, and celery. Simmer another 6 minutes.
- Break the noodles into 8 pieces each and add to the soup along with the snow peas. Simmer 2 minutes.
- Serve hot.
Asian Meatball Soup with Ramen Soup Starter
If you don’t want to make the full soup now, but want to get a starter going to freeze for later, Asian Meatball Soup with Ramen is perfect. Simmer it just until the meatballs are done, leaving out the noodles and peas. You can freeze it or refrigerate it for later at this point. When you want to make it to eat, simply heat the Asian Meatball Soup with Ramen to simmering again and add the noodles and fresh peas. Simmer the soup for about 2 minutes, until the noodles are tender, and serve hot as usual. Asian Meatball Soup with Ramen will be amazing either way.