Miso - Tomato Ramen With Meatballs Recipe


  • 2 garlic cloves, minced
  • Liquid from 1 can (28 ounces) Red Gold Whole Peeled Tomatoes (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 (3 ounces each) dried ramen noodles, seasoning packets discarded or reserved for another use
  • 4 teaspoons miso
  • 6 homemade or store-bought meatballs, prepared
  • 4 green onions, chopped
  • 2 heads baby bok choy, steamed*
  • 2 radishes, thinly sliced
  • 2 Red Gold Whole Peeled Tomatoes, halved
  • 2 soft-cooked eggs, peeled and halved
  • 2 toasted nori sheets, cut into quarters
  • 1/2 jalapeno pepper, thinly sliced
  • 2 teaspoons black sesame seeds

Miso - Tomato Ramen With Meatballs Recipe


  1. Make the Miso-Tomato Ramen: 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.
  2. Divide noodles and broth between two bowls; served garnished with desired toppings.

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