Japanese Meatball & Ramen Noodle Bowls
Recipe adapted from Blue Apron
Servings 4 people
Ingredients
- 1 acorn squash small
- 1 - 2 tablespoons olive oil
- 1 ½ pounds whole-grain ramen noodles fresh, cooked
- ½ pound bok choy
For the meatballs
- 1 ⅛ pound ground pork
- 1 sheet nori crumbled or finely chopped (the black stuff used to roll up sushi)
- ¼ cup whole-wheat breadcrumbs
- 3 green onions diced (white and green parts divided)
- 1 one-inch piece ginger peeled and minced (divided)
- 1 teaspoon white sesame seeds regular
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon olive oil
For the sauce
- ½ cup water
- ¼ cup white miso paste
- 2 tablespoons soy sauce
- 1 tablespoon honey
Instructions
- Preheat the oven to 450° F. Cut and discard the ends of the squash. Cut it in half lengthwise then cut ¼-inch thick slices crosswise. Toss squash pieces with olive oil on a baking sheet, arrange in a single layer, and roast until tender when pierced with a fork, about 15 - 20 minutes.
- Boil the ramen noodles according to package directions and set aside.
- For the sauce, whisk together the water, miso paste, soy sauce, and honey and set aside.
- Discard the root ends of the bok choy and roughly chop the remaining leaves and stems.
- In a large bowl, use your hands to combine the pork, crumbled nori, breadcrumbs, half the white bottoms of the green onions, half the ginger, sesame seeds, salt, and pepper. Form into about 24 equal-sized meatballs.
- In a large pan with high sides (or a pot), heat 1 tablespoon olive oil on medium-high heat. Add the meatballs and brown on all sides until cooked all the way through, about 6 - 8 minutes.
- Stir in the remaining ginger and white parts of the green onions for about 1 minute. Whisk in the sauce ingredients along with 2 cups of water and the bok choy. Simmer on medium-low, stirring occasionally, until thoroughly combined and the bok choy has wilted, 4 - 6 minutes.
- Divide the ramen noodles among 4 or 5 bowls. Top with meatballs, sauce, and veggies (including the squash). Garnish with remaining green parts of the green onions and serve warm.
Notes
We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Japanese Meatball & Ramen Noodle Bowls
Amount Per Serving
Calories 592
Calories from Fat 387
% Daily Value*
Fat 43g66%
Saturated Fat 12g75%
Cholesterol 92mg31%
Sodium 1586mg69%
Potassium 963mg28%
Carbohydrates 28g9%
Fiber 4g17%
Sugar 7g8%
Protein 27g54%
Vitamin A 3065IU61%
Vitamin C 41.6mg50%
Calcium 134mg13%
Iron 3.7mg21%
* Percent Daily Values are based on a 2000 calorie diet.