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.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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.
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