Tomato Ramen Noodles with Meatballs
Make restaurant-quality ramen at home with this Tomato Ramen Noodles with Meatballs recipe. It's easy, fun and delicious!
Ingredients
For the Miso-Tomato Ramen:
- 2 garlic cloves minced
- Liquid from 1 can whole peeled tomatoes 28 ounces (reserve tomatoes)
- 4 cups low-sodium chicken broth
- 2 teaspoons rice wine vinegar
- 2 teaspoons sambal oelek plus additional for serving (optional)
- 1 teaspoon ground fresh ginger
- 2 packages dried ramen noodles, seasoning packets discarded or reserved for another use 3 ounces each
- 4 teaspoons miso
For Topping:
- 6 homemade or store-bought meatballs prepared
- 4 green onions chopped
- 2 heads baby bok choy steamed*
- 2 radishes thinly sliced
- 2 whole peeled tomatoes halved
- 2 soft-cooked eggs peeled and halved
- 2 toasted nori sheets cut into quarters
- ½ jalapeno pepper thinly sliced
- 2 teaspoons black sesame seeds
Instructions
- In large pot, heat garlic, tomato liquid, broth, vinegar, sambal oelek and ginger to boiling over medium-high heat. Add noodles and cook until noodles are tender, stirring frequently. Remove from heat; stir in miso.
- Divide noodles and broth between two bowls; served garnished with desired toppings.
Notes
- Home Chef Tip: To quickly steam bok choy, halve lengthwise and place in microwave-safe bowl. Add 2 tablespoons water; cover with paper towel or plastic wrap. Microwave on high 3 minutes.
Calories: 434kcal, Carbohydrates: 44g, Protein: 28g, Fat: 18g, Saturated Fat: 5g, Polyunsaturated Fat: 10g, Cholesterol: 232mg, Sodium: 3023mg, Fiber: 10g, Sugar: 19g
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?Leave a Review below or share a photo and tag me on Instagram @foxeslovelemons with the hashtag #foxeslovelemons.