Japanese · Dinner
Chicken Meatball Ramen Noodle Soup
Chicken Tsukune Ramen
A Tokyo izakaya ramen, hand-rolled chicken tsukune meatballs simmered in a clear tare-seasoned chicken broth with thin noodles, soft-boiled egg, and yuzu zest.
$$
20 minsPrep
25 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
548Calories
38gProtein
14gFat
58gCarbs
8gSugar
2gFiber
1240mgSodium
185mgChol
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Instructions
1
Prep
Combine 300g chicken mince, 2 tsp grated ginger, 2 sliced spring onion stalks, 2 tsp soy sauce, 2 tsp sake, 2 tsp potato starch, and 1 tsp sesame oil. Mix vigorously by hand until sticky. Wet hands and roll into 12 small balls. Halve the soft-boiled eggs and tear nori into 4 pieces.
2
Simmer 1
Combine 1400ml chicken stock and 300ml dashi in a large saucepan over medium-high heat. Stir in 1/4 cup soy sauce, 2 tbsp mirin, and 2 tbsp sake. Bring to a gentle simmer. Drop tsukune balls in; cook 6–8 minutes until firm and cooked through. Remove with a slotted spoon; set aside.
3
Boil
While broth simmers, bring a separate pot of water to a rolling boil over high heat. Add 300g fresh ramen noodles; cook 2–3 minutes until just tender. Drain thoroughly in a colander.
4
Finish
Divide drained noodles between 2 warmed deep bowls. Ladle 350–400ml hot broth over the noodles in each bowl. Arrange 6 tsukune balls, egg halves, and nori pieces on top of each bowl. Scatter 2 sliced spring onion stalks, 0.5 tsp yuzu zest, and 1 tsp toasted sesame seeds over each serving. Serve immediately while hot.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g (10.6 oz) chicken mince
- 2 tsp fresh ginger
- 6 scallions
- 6 tsp soy sauce
- 4 tsp sake
- 2 tsp potato starch
- 1 tsp sesame oil
- 1400ml (5.9 cup) chicken stock
- 300ml (1.25 cup) dashi stock
- 2 tbsp mirin
- 300g (10.6 oz) fresh ramen noodles
- 2 soft-boiled ramen eggs
- 1 sheet nori
- 1 tsp yuzu zest
- 2 tsp toasted sesame seeds