Shoyu-Style Beef Meatball Ramen
with Ginger and Scallions
- Wheat
- Soy
Nothing says comfort food quite like steaming hot ramen (unless we’re talking about the comforting prowess of a heaping helping of meatballs). Great news, friends: This fully loaded bowl delivers both elements in one phenomenally flavorful meal! That means “Put down the takeout menu or plastic package,” because this savory, satisfying pot of noodle and meatball-laden goodness is happily simmering away right in your own kitchen.
Ingredients
8 ounce
Ground Beef
1 unit
Panko Breadcrumbs
(Contains: Wheat)
3 ounce
Carrot
1 unit
Ginger
1 unit
Ramen Noodles
(Contains: Wheat)
1 unit
Scallions
5 unit
Soy Sauce
(Contains: Soy)
1 unit
Chicken Stock Concentrate
2 unit
Mushroom Stock Concentrate
2 unit
Veggie Stock Concentrate
Not included in your delivery
Salt
Pepper
2 teaspoon
Cooking Oil
Nutrition Values
Cooking Steps
Wash and dry produce. Trim and thinly slice scallions, separating whites from greens; finely chop whites. Trim, peel, and halve carrot lengthwise; cut on a diagonal into ¼-inch-thick pieces. Peel and finely chop ginger until you have 2 tsp (3 tsp for 4 servings).
In a medium bowl, combine half the panko with chicken stock concentrate and 2 TBSP water (for 4 servings, use all the panko and 4 TBSP water). Add beef, scallion whites, 1 tsp chopped ginger (1½ tsp for 4), ½ tsp salt (1 tsp for 4), and pepper. Mix to combine, then form into 10-12 1½-inch meatballs (20-24 meatballs for 4).
Heat a drizzle of oil in a large pot over medium-high heat. Add meatballs and cook, turning occasionally, until browned on all sides, 7-8 minutes. (Avoid crowding the pot! Cook meatballs in batches if necessary.) Transfer meatballs to a plate. (Meatballs will finish cooking in the next step.) Reserve pot.
Heat a drizzle of oil in empty pot used for meatballs over medium heat. Add carrot and cook, stirring occasionally, until slightly softened but not browned, 2-3 minutes. Stir in remaining chopped ginger and cook until fragrant, 30 seconds. Add 3½ cups water (7 cups for 4 servings), mushroom stock concentrates, veggie stock concentrates, soy sauce, and1 tsp salt (2 tsp for 4). Bring to a boil, then reduce to a simmer.
Return meatballs to same pot and cook until meatballs are cooked through, 2-3 minutes. Season with salt to taste if necessary. Add three-quarters of the ramen noodles (use one and a half packages for 4 servings; save remaining ramen for another use) and cook, stirring, until noodles are softened, 1 minute more.
Divide ramen between bowls; garnish with scallion greens.
Ground Beef is fully cooked when internal temperature reaches 160°.
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