Bulgogi Meatball Soup

Turkey meat. I use turkey meat in this recipe simply because I prefer it for my everyday recipes. This could easily be substituted with ground beef.

Shirataki noodles. Shirataki noodles is something I use from time to time to have lower carb meals. This once again is a preference of mine, and could be substituted with a ramen alternative.

Ingredients:

  • 1 LB of ground turkey (may sub ground beef)
  • 1 egg
  • 1/4 cup of bread crumbs
  • 1/8th of a yellow onion, finely chopped
  • 1 TSP of salt and pepper
  • 1 TSP of ground ginger
  • 1 TBSP of sesame oil
  • 1 TBSP of mushroom soy sauce
  • 8 oz of shiitake mushrooms
  • 8 oz of baby bella mushrooms
  • 4-6 green onions
  • 1 TBSP of sesame oil
  • 8 cups of vegetable broth
  • 1 TSP of ground ginger
  • 1 TBSP of mushroom soy sauce
  • S&P to taste
  • 1/2 cup of edamame
  • 7 oz of shirataki noodles (may sub ramen)
  1. Make the meatballs. In a large bowl, add ground beef, chopped yellow onions, egg, bread crumbs, 1 TSP of salt & pepper, ground ginger, and 1 TBSP of sesame oil & mushroom soy sauce. Mix until fully incorporated.
  2. Heat pan at medium heat. Add sprinkle of sesame oil.
  3. Shape meatballs by using normal sized spoon. Try to make the meatballs uniform in shape, making each about half a spoon worth.
  4. Cook on medium heat for 2-3 minutes on each side until crispy.
  5. Heat oven to 350. Bake for 10 minutes in oven. Remove and allow to cool.
  6. Assemble soup. Heat soup pot at medium heat. Add 1 TBSP of sesame oil. Add mushrooms and the finely chopped bottom halves of green onions. S&P to taste. Sauté for 5-7 minutes.
  7. Add broth. Turn heat up to high.
  8. Stir in 1 TBSP of ground ginger & mushroom soy sauce and bring to a boil.
  9. Add noodles and lower heat. Cook for 5-7 minutes.
  10. Add cooled shelled edamame and meatballs.
  11. When serving, too with green tops of green onions generously.