Turkey Meatball Ramen

By Chef Brian Miller, Fat Hen Boston
Culinary Setting
Meal Type
Lunch, Main Course, Entrée

About this Dish

Chef Brian Miller features turkey meatballs in his delicious, and surprisingly simple, solution for satiating those ramen cravings any night of the week. This may just become your go to noodle dish.

Check out Chef Brian’s recipe as he shows us how it’s done.

Ground Turkey
Dish Type



1-2 pounds ground turkey

4-5 slices of your favorite bacon, finely chopped

1 tbsp fresh garlic, chopped

1 ½ tbsp fresh ginger, chopped

1 tbsp Gochujang or ½ tbsp chili flakes or 1 tbsp chili sauce

½ tbsp miso paste (optional)

1 tsp sesame oil

½ tbsp XO sauce (optional)

¼ c pickled ramps or pickled onion/scallion bottoms, chopped

¼ c ramp tops or scallions, chopped

½ - 1 tbsp salt (to preference)

Reduced soy sauce or gyoza sauce


1-2 qts turkey or chicken stock

1 tbsp fresh garlic, chopped

1 tbsp fresh ginger, chopped

1 tbsp chili sauce or ½ T chili flakes

1 tbsp miso paste

1 tbsp salt

1-2 tbsp mirin

1-2 tbsp rice vinegar

½ tbsp sesame oil

To Finish

Rice noodles

Ramp tops or scallions

Sesame seeds



Add all ingredients to a mixing bowl and combine very well.

Portion and ball meatballs onto a lined tray and refrigerate until ready to poach in broth. Meatballs should be roughly golf ball sized.

When ready to cook, bring unseasoned broth to a simmer in a large saucepan.

Add meatballs in small quantities to not lower the temperature too much. Cook until an internal temperature of 165 F is reached, about 5 to 7 minutes.

Once cooked, cool on another lined tray and season to taste with reduced soy or gyoza sauce.

Seasoning Broth and Plating

After poaching the meatballs in the unseasoned broth, add all additional broth ingredients to the pot and simmer for five minutes to allow flavors to meld together.

Cook your noodles in broth as per the instructions on your packaging.

Combine the noodles with more chili sauce (if desired) in your favorite bowl.

Return meatballs to broth for a couple minutes to get them hot again.

Add meatballs to the bowls, top with some broth, sliced scallions and sesame seeds. ENJOY!