Japanese Meatball & Ramen Noodle Bowls
Ingredients
The meatballs
-
1
1/8 pound
ground pork
-
1
sheet
nori (crumbled or finely chopped)
-
¼
cup
whole-wheat breadcrumbs
-
3
pieces
green onions (diced, white and green parts divided)
-
1
one-inch piece
ginger (peeled and minced, divided)
-
1
teaspoon
white sesame seeds
-
½
teaspoon
salt
-
¼
teaspoon
pepper
-
1
tablespoon
olive oil
The sauce
-
½
cup
water
-
¼
cup
white miso paste
-
2
tablespoons
soy sauce
-
1
tablespoon
honey
The noodles and vegetables
-
1½
pounds
whole-grain ramen noodles (fresh, cooked)
-
½
pound
bok choy
-
1
small
acorn squash
-
1
tablespoon
olive oil
Instructions
- Preheat the oven to 450°F.
- Prepare the acorn squash by cutting it in half, removing the ends, and slicing it into ¼-inch thick pieces. Toss with olive oil and roast until tender, about 15-20 minutes.
- Boil the ramen noodles according to package directions and set aside.
- For the sauce, whisk together water, miso paste, soy sauce, and honey.
- Chop the bok choy and set aside.
- In a large bowl, mix ground pork, crumbled nori, breadcrumbs, half of the green onions, half of the ginger, sesame seeds, salt, and pepper. Form into about 24 meatballs.
- Heat olive oil in a large pan over medium-high heat. Brown the meatballs on all sides until cooked through, about 6-8 minutes.
- Add the remaining ginger and green onions to the pan and sauté for about 1 minute.
- Stir in the sauce ingredients, bok choy, and 2 cups of water. Simmer until combined and bok choy is wilted, about 4-6 minutes.
- Divide the ramen noodles among bowls and top with meatballs, sauce, and roasted squash. Garnish with remaining green onions and serve warm.
Nutrition Facts (estimated)
Servings
4
Calories
592
Total fat
43g
Total carbohydrates
28g
Total protein
27g
Sodium
1586mg
Cholesterol
92mg
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