- 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.
Korean Meatball Noodle Soup
Yield
4
Prep Time
15 minutes
Cook Time
23 minutes
Total Time
38 minutes
kikkoman products used:
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
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
