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Japanese ramen balls recipe

Japanese ramen balls recipe

5 ratings

This warming and brothy Japanese soup makes for a filling meal, thanks to a combination of beef meatballs, spinach, shitake mushrooms and ramen noodles all spiced with Asian flavours. See method

  • Serves 4-6
  • 10 mins to prepare and 10 mins to cook
  • 368 calories / serving
  • Dairy-free


  • 500g lean beef mince
  • 4tbsp soy sauce
  • 1tbsp sesame oil
  • 1tbsp cornflour
  • 1 ½tsp caster sugar
  • 1 clove garlic, crushed
  • 900ml beef stock
  • 2tbsp mirin or sherry
  • 2tsp chilli oil
  • 300g fresh spinach
  • 75g shiitake mushrooms, sliced
  • 180g ramen or udon noodles
  • salt
  • freshly ground black pepper
If you don't have mince, cut open some sausages instead

Each serving contains

  • Energy

  • Fat

    14g 20%
  • Saturates

    3g 14%
  • Sugars

    6g 6%
  • Salt

    2g 33%

of the reference intake
Carbohydrate 21.9g Protein 35.6g Fibre 4g


  1. Place the beef, half the soy, the sesame oil, cornflour, 1 tsp caster sugar and the garlic in a large bowl. Mix well. Divide the mixture into 32 and roll each into a small ball. Place the stock, mirin, chilli oil and remaining soy and sugar in a large wok or pan and bring slowly to the boil. Add the meatballs and gently simmer for 5 mins. Add the mushrooms and noodles, return to the boil and simmer for 4 mins. Add the spinach and cook for a further 30 seconds or until just wilted. Serve the soup straight away, divide between bowls.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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