This easy udon soup with turkey meatballs is a flavorful dinner, filled to the brim with Asian turkey meatballs. If you’re looking for a new udon recipe, this is the one to try.
I love udon noodles, and this easy udon soup with turkey meatballs is one of my favorite ways to enjoy udon noodles. The soup is just a few main components: Asian turkey meatballs, a spicy dashi broth, cooked udon noodles, and fried mushrooms.
Most of the recipe takes place in one pot which makes this a great weeknight dinner option!
I loved how easy this recipe was to make, but you do need a food processor for it. If you don’t have a food processor, it’s no problem though prep time will take a bit longer!
How to make this easy udon soup with turkey meatballs:
First, prep the meatballs. Start by blitzing mushrooms, cilantro, soy sauce, yuzu juice, shallot, garlic, sesame oil, and chili oil in a food processor until finely minced.
Next, in a bowl, combine turkey, salt, pepper, and egg and mix with your hands until combined. Pour in the cilantro mixture and mix until combined. Add panko. Fry up a tiny piece and adjust the flavorings.
From there, simply fry the meatballs and then fry the scored trumpet mushrooms (or sliced shiitakes!). Then, fry the shallot and then add the broth. I used a dashi broth mixed with soy sauce, sesame, and chili oil. Chicken stock will work just fine!
Add the meatballs to the broth and simmer for 20–30 minutes until cooked through.
Ladle them over the cooked udon (or your noodle of choice!) and serve each bowl with fried mushrooms and cilantro. A little sprinkle of shichimi-togarashi adds just the right amount of heat to finish the dish!
Looking for more turkey recipes? Check my archives!
If you made this udon recipe, please rate it and comment below! You can also follow me and share your creations by tagging me! I’d love to feature your #triedandtruerecipes creation on my feed.
Easy Udon Soup with Turkey Meatballs
Equipment
- Large pot
- Food processor
Ingredients
Turkey meatballs:
- ⅓ cup loosely packed cilantro leaves rinsed
- 1 shallot peeled
- 4 cloves garlic peeled
- 3 ounces king trumpet mushrooms or use shiitake mushrooms
- ¼ cup soy sauce
- 1 tablespoon yuzu or lime juice
- 2 teaspoons sesame oil
- 2 teaspoons chili oil
- 1 pound ground turkey
- 1 egg
- ½ cup panko plus more as needed
- 1 tablespoon neutral oil for frying; more as needed
- Salt and pepper to taste
Udon soup:
- 1 tablespoon neutral oil if needed
- 3 ounces king trumpet mushrooms sliced lengthwise and scored in a cross-hatch pattern
- 1 shallot peeled and thinly sliced
- 6 cups prepared dashi broth or chicken stock
- 3 tablespoons soy sauce
- 2 teaspoons chili oil optional
- 2 teaspoons sesame oil
- 2 teaspoons mirin
- 16 ounces fresh or frozen udon
- Salt and pepper to taste
For serving:
- Shichimi-togarashi
- Cilantro leaves
Instructions
Prepare the turkey meatballs:
- Combine the cilantro, shallot, garlic, mushrooms, soy sauce, yuzu juice, sesame oil, chili oil, and pulse until finely minced.
- Place the turkey in a bowl and season all over with salt and pepper. Add the egg and mix with your hands until incorporated. Pour the cilantro mixture into the bowl and mix until combined.
- Add the panko to the bowl and mix until just combined. Do not over-work the mixture!
- Heat a splash of oil in the wide pot and drop a teaspoon of the turkey mixture in the pot and fry until cooked through. Taste and adjust the seasonings as necessary.
- Roll the mixture into tablespoon-sized balls and set aside.
Fry the meatballs:
- Heat 1 tablespoon oil in a wide pot over medium-high heat. Once hot, add the meatballs in an even layer, cooking in batches until browned all over. Adjust the heat as necessary to prevent them from burning. The meatballs do not need to be cooked through! Transfer to a plate and set aside.
Cook the mushrooms:
- If the pot seems dry, add another splash of oil and return the heat to medium-high. Add the king trumpet slices, scored side down, and cook for 3–4 minutes without moving until golden brown. Flip and cook 3–4 minutes more. Transfer to a plate and sprinkle with salt. Keep the heat on medium.
Prepare the broth:
- Add the shallot to the pot and stir regularly for 3 minutes until just softened. Pour in the dashi broth. Add the soy sauce, chili oil, sesame oil, and mirin. Bring to a low boil and then reduce heat.
Simmer the meatballs:
- Add the meatballs to the broth and simmer for 20–25 minutes until cooked through. Taste and season the broth to your preferences.
Cook the udon:
- Bring a large pot of water to a boil and cook the udon according to package instructions. Drain and rinse and set aside.
To serve:
- Divide the cooked udon between bowls and place a few fried mushrooms on top. Ladle the hot broth and meatballs on top. Garnish with cilantro leaves and shichimi-togarashi. Enjoy!
