Homemade ramen is all the rage right now and this tasty version is sure to become a favorite! Spicy miso ramen is warm, comforting, and has a fun addition of turkey meatballs. You’ll be slurping up every last drop!
Hello again friends! Who is ready for Christmas? Or, if you celebrate, Happy Hanukkah! I can’t believe the holiday’s are here. I know I always say time flies, but this year seriously went by insanely fast. Christmas is less than 2 weeks away and I’m not ready. Like, at all.
My house is decorated, but that’s about it. I still have quite a bit of shopping to do, I haven’t wrapped a single gift, and I haven’t baked a single cookie. ?
Oh well, let’s talk ramen. I’m late to the ramen train… mostly because finding gluten-free ramen noodles proved to be difficult. Well, not really.. I just didn’t look hard enough. I finally did start looking and came across Lotus Foods which are the bomb. Hello ramen obsession.
This recipe goes far beyond those budget-friendly packs of ramen you may have enjoyed during college. I enjoyed them growing up, but not so much in college. I was cooking up a storm in college, so buying ramen wasn’t even on my radar. It’s been quite a long time since I’ve even given thought to ramen. But then it started popping up all over social media. I ignored it for a while assuming I couldn’t partake in the fun because all of the ramen noodles I came across were not gluten-free. Plus, I live in the middle of nowhere… a ramen bar isn’t something I’ll be visiting anytime soon!
After finally searching and finding some gluten-free noodles, I’m now obsessed with ramen. How many times can I say ramen in this post? ?
I know little about “authentic” ramen. Throughout my research I found that there’s a whole world of ramen out there and authenticity depends on so many factors. So, this spicy miso ramen may be far from authentic, but it’s GOOD. Like, eat-it-every-day-for-the-rest-of-my-life good.
Dramatic? Yeah, probably. But, it really is that good. It’s kind of like chicken noodle soup meets Italian wedding meets ramen. YUM.
This recipe is pretty darn easy, too. Making meatballs is simple, especially when they get baked. The broth only needs 15 minutes to simmer with some aromatics, then add in your veggies and you’re on your way to ramen heaven.
Let’s talk about the soft-boiled egg. The quintessential ramen component. I’ve never made a soft-boiled egg before now. I was a bit nervous about getting it perfect, but it turns out it’s pretty easy to make a soft-boiled egg. Win!
Here’s the process in a nutshell: boil water, add eggs (carefully!) to boiling water, boil for 7 minutes, then transfer to ice water for 2 minutes. Crack the shell just as you would if you were peeling a hard-boiled egg, but be a bit more careful. I like to do this under running water – the shell comes off easier. Then, slice in half and pat yourself on the back!
Since making this recipe last week, I’ve eaten it two more times, plus made another version that I shared on my Instagram. And I’m already planning on making another version this week. Obsessed is an understatement.
If you’re not on the ramen train, you need to JUMP! Trust me on this one. ?
- 1 Egg
- 1 Tablespoon Soy Sauce
- 1 Teaspoon Sesame Oil
- ½ Teaspoon Fish Sauce
- 1 Clove Garlic
- ½ Teaspoon Grated Ginger
- 2 Tablespoons Finely Chopped Cilantro
- ½ Cup Almond Flour
- Salt & Pepper
- 1 lb. Ground Turkey
- 6 Cups Good Quality Chicken Stock/Broth
- 1 Tablespoon White Miso
- ½ - 1 Teaspoon Chili Paste (Sambal Oelek)*
- Small Chunk Ginger, peeled
- 1 Garlic Clove, smashed and peeled
- ¼ Oz. Dried Mushrooms (Shitake or Porcini)
- 2 Carrots, peeled and shredded
- Few Handfuls of Fresh Spinach, kale will work too!
- 2 Bricks Gluten-Free Ramen Noodles (I like Lotus Foods brand)
- 4 Soft-Boiled Eggs*, optional
- Toasted Sesame Seeds, for topping
- Green Onions, finely chopped
- Cilantro Leaves, for garnish
- Preheat the oven to 425º.
- In a large bowl, combine the egg, soy sauce, sesame oil, fish sauce, garlic, ginger, cilantro, and almond flour. Season the mixture lightly with salt and generously with black pepper. Once you have everything well mixed, add in the ground turkey and use your hands to break up the meat and mix in the wet mixture. Form into small-medium meatballs and line them up on a greased baking sheet. Bake the meatballs for 15-20 minutes, or until browned and firm.
- While your meatballs are cooking, combine the broth with the miso paste, chili paste, ginger, garlic, and dried mushrooms. Bring to a simmer for 15 minutes. Remove the ginger and garlic pieces and then stir in the carrots and spinach. Cook your noodles according to the package instructions and then drain and rinse. Ladle the broth among 4 serving bowls and then arrange the noodles, meatballs, soft-boiled eggs, and garnishes. Then, get slurping and enjoy!
- *Start out small with the chili paste and taste the broth. If you want more heat you can always add more!
- *Soft-boiled eggs are easy to make! Bring a pot of water to a boil, carefully add the eggs into the boiling water and then cook for 7 minutes. Transfer the eggs to ice water for 2 minutes. Crack the shells gently and under running water, carefully peel the shell. Slice in half just before you're ready to eat and top your ramen with the egg.
Carla Patterson says
Wow, this looks really amazing. I mean, I had a chance to try ramen before, but it wasn’t a Japanese ramen and I’m sure that home-made one like this is much better than the one I’ve tried. Thanks!
Alex Turner says
Thanks for this amazing one. I was looking for a easy recipe and I tried this one in my kitchen.Well it turned out really good. Keep posting recipes like this.Thanks again!!
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Thank you so much, Alex! I’m so glad you enjoyed ?
Anne Moss says
Hi! How important is the almond flour? You don’t say when to incorporate it. I assume with the meat, but I wonder if it’s necessary? Thanks!
HI Anne, yes the almond flour is necessary to hold the meatballs together. Breadcrumbs can also be used. The recipe has been updated on when to incorporate!
Edward Felici says
Hi Keri, thanks for another great post! I was having troubles getting the egg right for a few times when making ramen…
turns out that putting it under cold water like you suggested did the trick!
As a bonus, I kept it soaked in soy sauce in the fridge after peeling it to give it that nice color and taste you get at the japanese restaurant and it didn’t come out half bad! give it a try if you feel like it!
I kept it soaked in soy for an hour, even though I think to remember people leave them marinating for more than a day.. I didn’t have time to do that.. maybe next time! 😛
Edward Felici recently posted…Sweet Chilli Prawns Rice with Green Beans
Made this for Lunch yesterday, soooo yummy! All my family love it very much! Thank you for posting it!
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Thanks for this recipe. I love healthy food.
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play now says
Ramen, they say, isn’t good for you. However, even though ramen meals are delicious, addictive, and handy, they can still be healthful.
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toon blast says
Miso, a fermented paste used in Japanese cooking, is the soup’s standout component. It provides recipes a salty umami flavor. Soybeans, rice or barley, salt, and koji are all used to make this dish.
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