Korean Meatball Noodle Soup
Serves
4
Total Time
38 minutes
Prep Time
15 minutes
Cook Time
23 minutes
Ingredients
For Meatballs
1 pound ground beef
¼ cup Kikkoman® Teriyaki Takumi, Gochujang Spicy Miso Sauce
1 egg
½ cup Kikkoman® Panko Bread Crumbs
2 tablespoons cooking oil
For Soup
1 teaspoon ginger, minced
1 teaspoon garlic, minced
½ cup white onion, minced
4 cups beef stock
2 tablespoons Kikkoman® Teriyaki Takumi, Gochujang Spicy Miso Sauce
Salt to taste
8 ounces wheat noodles
For Serving
½ cup fresh basil
½ cup fresh cilantro
Directions
- Combine ingredients for meatballs in a medium mixing bowl and mix thoroughly. Form into 20 meatballs.
- Heat oil in a large pot over medium heat. Once oil is hot, add meatballs and cook for 5 minutes, rotating often for even browning. Set meatballs aside on a plate.
- Add ginger, garlic and onion to pot and sauté for 3 minutes, stirring regularly.
- Add beef stock and 2 tablespoons of the spicy miso sauce to pot and bring to a boil. Add meatballs back to pot and reduce heat to simmer. Simmer for 15 minutes, until meatballs are cooked through. Taste and salt if desired.
- While soup simmers, cook noodles according to package directions. Divide cooked noodles between bowls and ladle hot soup into bowls. Serve topped with cilantro and basil.
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