This miso turkey meatball ramen is creamy, rich ramen made with yuzu miso meatballs and finished with plenty of shichimi togarashi. This ramen is filled to the brim with miso turkey meatballs, jammy eggs, and a creamy, delicious broth.
I love a good bowl of ramen especially when it’s spicy and creamy and rich. While I have never attempted to make truly authentic ramen, I enjoy riffing and trying new things in my noodle soups.
This ramen is loaded with two of my favorite products from my shop: yuzu miso and shichimi togarashi.
The yuzu miso is white miso that is aged for 3 months, allowing the floral aroma and bright, semi-tart yuzu flavor to stand out. The shichimi togarashi is used both as a garnish and in the meatballs. It’s spicy and also contains yuzu which pairs beautifully with the miso.
How to make miso turkey meatball ramen:
First, start with the meatballs. Prepare the aromatics by processing them in a food processor first. The aromatics you use in this recipe are:
- Shallot
- Scallion
- Thai chili pepper (or any hot pepper)
- Scallions
Blitz in a food processor with miso, shoyu or soy sauce, and a bit of water until a paste forms.
Next, combine the paste with ground turkey, shichimi togarashi, panko, and eggs. Mix with your hands and then form into tablespoon-sized meatballs. Be sure to NOT overmix them or roll them too much between your hands. Overmixing leads to tough meatballs!
Once the miso meatballs are made, it’s time to fry them up! Cook the meatballs until mostly cooked through; they will continue to cook in the oven, so they need not be fully cooked. Transfer the meatballs to a large oven-safe dish with 2 cups of dashi broth. This prevents them from drying out in the oven. Bake the meatballs as you prepare the rest of the miso meatball ramen.
For the broth, simply fry the sliced onion and then add mixed mushrooms, like torn shiitake caps and sliced cremini. Next, add chicken stock, dashi granules, and mirin. Bring to a boil and simmer for 30 minutes. Add the meatballs and the dashi braising liquid to the broth and boil for 5–7 minutes.
To finish the broth, simply add a few ladles of the hot broth to a large measuring glass or bowl. Add tahini and whisk until completely emulsified. This tempers the tahini so that it doesn’t separate in the broth. Finally, add chili oil, soy sauce, and sesame oil to the mixture and return it to the pot. Turn off the heat and get ready to serve!
How to serve the ramen:
To serve, simply divide cooked noodles between bowls and ladle the creamy broth on top. Serve with a few meatballs in each bowl and a jammy egg, of course! Garnish with more shichimi togarashi and sliced scallion. That’s it!
Looking for more comfort noodle recipes? Check my archives!
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Miso Turkey Meatball Ramen
Equipment
- Food processor
- Large, oven-safe casserole dish
- 2 Large pots
- Colander or strainer
Ingredients
Turkey meatballs:
- 1 tablespoon dashi granules omit if you don’t have it*
- 2 cups water
- 4 scallions trimmed
- 2 shallots peeled and quartered
- 2–3 Thai chili peppers or crushed red pepper to taste
- 1 tablespoon yuzu miso
- 2 tablespoons shoyu or low-sodium soy sauce
- ¼ cup water
- 1 pound ground turkey
- 1 teaspoon shichimi togarashi
- 2 eggs
- ⅔ cup panko more as needed
- 1 tablespoon neutral oil for frying
- Salt and pepper to taste
Ramen broth:
- 1 tablespoon neutral oil
- 1 yellow onion peeled and sliced into half-moons
- 8 ounces mushrooms torn or sliced depending on the variety
- 4 cups chicken stock
- 2 tablespoons mirin
- 1 tablespoon dashi granules omit if you can’t find it
- ½ cup tahini
- 2 tablespoons chili oil
- 2 tablespoons soy sauce
- 2 teaspoon sesame oil
- Salt and pepper to taste
For serving:
- 16 ounces ramen noodles
- 4 eggs
- Shichimi togarashi
- Sliced scallions
Instructions
Preheat oven to 275ºF.
Prepare the dashi braising broth:
- In a large oven-safe casserole dish, combine the 2 cups of water and the dashi granules. If you cannot find dashi, use chicken stock here instead. Set aside.
Prepare the meatballs:
- Combine the scallions, shallot, Thai chili peppers, miso, shoyu, and water in a food processor. Blend until paste forms.
- Place the turkey in a bowl along with the shichimi togarashi, eggs, panko, and the miso paste mixture from the food processor. Season lightly with salt and pepper. Mix with your hands, being careful not to overmix! Add more panko if the mixture is too loose.
- Take a teaspoon of the mixture and cook in a hot skillet or microwave to taste seasoning. Adjust the seasonings as necessary.
Fry the meatballs:
- Heat 1 tablespoon neutral oil in a large pot over medium-high heat. Add the first batch of meatballs in an even layer, turning every 2–3 minutes until golden brown all over and mostly cooked through. Transfer to the casserole dish with the dashi stock. Continue frying the meatballs in layers until all meatballs have been fried.
- Transfer the casserole dish to the preheated oven as you prepare the rest of the ramen base. Note: Don't worry if the meatballs don't cook all the way through in the oven; you'll boil them in the ramen broth at the end to fully complete the cooking process!
Prepare the ramen broth:
- Wipe out the pot used to fry the meatballs. Heat the 1 tablespoon neutral oil over medium-high and add the sliced onions. Cook for 5 minutes until just beginning to soften. Add the mushrooms and cook for 8–10 minutes until they turn golden brown all over—season with salt and pepper.
- Pour in the chicken stock and add the mirin and dashi granules if you have them. Bring to a boil and then reduce heat and simmer for 30 minutes.
Finish the meatballs:
- Remove the meatballs from the oven and check the temperature. If they haven’t reached 165ºF yet, add them to the broth and bring them to a boil. Cook in the broth for 7–10 minutes or until the internal temperature of the meatball reaches 165ºF. Once the meatballs are cooked through, reduce the heat on the broth to low.
Cook the noodles and eggs:
- Bring a large pot of water to a boil. Add 4 eggs to water and cook for 8 minutes. Remove from the boiling and transfer to an ice bath for 5 minutes before peeling the eggs and cutting them half.
- Add the noodles to the same water used for the eggs and boil according to package instructions. Drain, rinse and divide between 4 bowls.
Prepare the tahini:
- Scoop out two ladles of the hot broth and transfer to a large bowl or glass measuring cup. Mix with the tahini and whisk until completely emulsified. Add the chili oil, soy sauce, and sesame oil and stir to combine. Add back to the pot of meatballs, stirring continuously until incorporated—taste and season to your preferences. Turn off the heat.
To serve:
- Place two egg halves on top of each bowl of noodles. Ladle the hot broth over the noodles and add a few meatballs to each bowl. Sprinkle a bit of salt on top of each egg. Finally, sprinkle shichimi togarashi on each bowl and garnish with sliced scallions. Enjoy!
