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Foodservice Jones Market

Ramen Bowls with Chicken Meatballs

Ramen Bowls with Chicken Meatballs
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SERVINGS

4

PREP TIME

15

TOTAL TIME

45

GLUTEN FREE

NO

Who needs take-out when you can make your own warm bowl of ramen noodle soup featuring sliced Jones chicken meatballs. It’s packed with delicious and nutritious vegetables such as bok choy and mushrooms and certain to fill you up.

This recipe is made with Antibiotic Free Chicken Meatballs.

Chicken MeatballFront_635x390
ingredients
1 1/2 - 2 quarts chicken stock
6 tablespoons miso paste 
1/4 cup soy sauce (optional)
12 chicken meatballs, sliced in thirds
8 pieces baby bok choy 
4 cups shiitake mushrooms, sliced thin 
4 scallions, sliced thin 
24 oz ramen noodles, cooked 
DIRECTIONS
Preheat the oven to 350 degrees. Roast the meatballs on parchment paper until lightly golden and remove. Once cooled slightly cut into thirds and set aside. 

Heat the chicken broth, miso paste and optional soy sauce over medium high heat. 

Add the shiitake mushrooms and cook until just tender for only a few minutes. This will enhance the flavor of the broth as well. Using a slotted spoon remove from the pan into a separate bowl. 

In the meantime, steam the bok choy in a separate pot with a little bit of water and a lid or a steamer pan with basket attachment. Set aside. 

In a large bowl or ramen style bowl place the noodles followed by 2 cups each of broth. Then place the meatballs, shiitake mushrooms, bok choy, and scallions on top. 

Serve while hot. 

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Ingredients

1 1/2 - 2 quarts chicken stock
6 tablespoons miso paste 
1/4 cup soy sauce (optional)
12 chicken meatballs, sliced in thirds
8 pieces baby bok choy 
4 cups shiitake mushrooms, sliced thin 
4 scallions, sliced thin 
24 oz ramen noodles, cooked 

Directions

Preheat the oven to 350 degrees. Roast the meatballs on parchment paper until lightly golden and remove. Once cooled slightly cut into thirds and set aside. 

Heat the chicken broth, miso paste and optional soy sauce over medium high heat. 

Add the shiitake mushrooms and cook until just tender for only a few minutes. This will enhance the flavor of the broth as well. Using a slotted spoon remove from the pan into a separate bowl. 

In the meantime, steam the bok choy in a separate pot with a little bit of water and a lid or a steamer pan with basket attachment. Set aside. 

In a large bowl or ramen style bowl place the noodles followed by 2 cups each of broth. Then place the meatballs, shiitake mushrooms, bok choy, and scallions on top. 

Serve while hot. 
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