Best 2 Mah Meatball Udon Nooble Soup Recipes

Indulge in the tantalizing flavors of "mah meatball udon noodle soup", a delightful Japanese dish that combines tender meatballs, springy udon noodles, and a savory broth. This hearty and comforting soup is sure to warm your soul and satisfy your taste buds. Whether you're a seasoned home cook or a beginner in the kitchen, this article will guide you through the process of creating this delicious dish, providing you with simple instructions, useful tips, and the secrets to achieving the perfect balance of flavors. So gather your ingredients, prepare your cooking utensils, and let's embark on a culinary journey to savor the delightful essence of "mah meatball udon noodle soup".

Check out the recipes below so you can choose the best recipe for yourself!

MAKE-IT-YOUR-OWN UDON NOODLE SOUP

Make-It-Your-Own Udon Noodle Soup image

This incredibly easy soup, which was developed for a special kids edition of The Times, is just the thing to warm you from fingertips to toes on a chilly day. It starts with a simple garlic-ginger broth, to which you add pretty much any vegetable, tofu or cooked meat that you like (meatballs are fun). Just be sure to slice any firm vegetables thinly, so they can cook quickly. Toss a tangle of cooked noodles in to the broth, and add a frenzy of toppings - halved hard-boiled eggs, roasted peanuts, sliced scallions, sprouts, nori (a type of seaweed), a drizzle of sriracha - whatever excites you. As for noodles, we like udon, because they're delightfully soft and chewy, but you can also use spaghetti, bucatini or even ramen. (Fun fact: Udon dough is traditionally kneaded with your feet.)

Provided by Margaux Laskey

Categories dinner, easy, for two, lunch, quick, weekday, soups and stews, main course

Time 30m

Yield About 3 servings

Number Of Ingredients 9

Ingredients

5 ounces dried udon (2/3 of an 8-ounce package) or 2 7-ounce packages fresh or frozen noodles (spaghetti or bucatini also work)
1 teaspoon sesame, olive, vegetable or canola oil
1 tablespoon olive oil
Fresh ginger, about 1-inch, peeled and finely minced, or grated on the smallest holes of a box grater
2 to 4 garlic cloves, peeled and finely minced, or grated on the smallest holes of a box grater
3 cups low-sodium vegetable or chicken broth
2 cups, total, fresh or frozen vegetables, like thinly sliced carrots, bok choy, mushrooms, snow or snap peas, green beans, baby corn, corn kernels, peas, edamame, fresh spinach
1/2 cup cubed firm tofu, precooked chicken, pork or beef (optional)
1 tablespoon white miso paste or 3 to 4 tablespoons soy sauce, plus more soy sauce as needed

Steps:

Prepare noodles according to package directions, and drain. Toss with a teaspoon of sesame, olive, vegetable or canola oil to prevent them from sticking together, and set aside.
In a medium saucepan over medium heat, heat 1 tablespoon of olive oil until it shimmers, and sauté the grated ginger and garlic until you smell it (less than a minute). Do your best not to burn it. Add 2 cups of stock to the pot. Be careful - it might splatter.
Bring the stock to a boil, and lower the heat to a simmer (about medium-low). Add carrots (or any hard, root vegetables, if using), and cook until they are crisp-tender, about 1 to 2 minutes. Add tofu or any vegetables (except spinach), and cook until tender but still bright in color, about 1 to 2 minutes. Turn off heat, and cover to keep warm.
In a small pot, heat the remaining 1 cup of stock until it steams. Remove from the heat, and whisk in the miso paste until the miso is completely dissolved, then pour the entire miso mixture into the pot with the soup. (If using soy sauce instead of miso, skip this part and add the rest of the stock and soy sauce.) Stir in the cooked noodles and fresh spinach, if using, and heat through over medium-low, if necessary. Do not bring the soup to a boil with the miso: Some cooks believe this can ruin the miso's delicate flavor. Top as desired and season additionally, if desired, with soy sauce.

Nutrition Facts : @context http, Calories 351, UnsaturatedFat 9 grams, Carbohydrate 47 grams, Fat 12 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 568 milligrams, Sugar 6 grams, TransFat 0 grams

MEATBALL NOODLE SOUP

Meatball Noodle Soup image

Chicken noodles soup is a sure-to-please standby in every kitchen. This version, which includes meatballs, is a newfound favorite at our house. - Debbie Guntz, Collegeville, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1 egg
1 tablespoon dry bread crumbs
1 teaspoon dried parsley flakes
1/2 teaspoon salt
1/8 teaspoon pepper
Pinch dried oregano
1 pound lean ground beef (90% lean)
2 cans (14-1/2 ounces each) chicken broth
1 cup uncooked fine egg noodles

Steps:

In a bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into 1/2-in. balls; set aside. , In a large saucepan, bring broth to a boil; add meatballs. Reduce heat; simmer, uncovered, for 20 minutes. Add noodles; cook 15 minutes longer or until the meat is no longer pink and the noodles are tender.

Nutrition Facts : Calories 237 calories, Fat 10g fat (4g saturated fat), Cholesterol 118mg cholesterol, Sodium 808mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 0 fiber), Protein 26g protein.

Tips:

Choose the right udon noodles: Use thick and chewy udon noodles for the best texture. You can find them in most Asian grocery stores or online.
Use a variety of vegetables: This recipe calls for carrots, celery, and shiitake mushrooms, but you can use any vegetables you like. Some other good options include broccoli, snap peas, and bok choy.
Make sure the meatballs are cooked through: The meatballs should be cooked until they are browned on all sides and cooked through in the center. You can check this by cutting one in half.
Use a good quality dashi: Dashi is a Japanese soup stock that adds a lot of flavor to this soup. You can make your own dashi or use a store-bought variety.
Season the soup to taste: This recipe is a good starting point, but you may need to adjust the seasonings to your liking. Add more soy sauce or mirin if you want a more salty or sweet flavor, or add more dashi if you want a more savory flavor.

Conclusion:

This mah meatballs udon noodle soup is a delicious and easy-to-make meal that is perfect for a cold day. The combination of savory meatballs, chewy udon noodles, and flavorful broth is sure to warm you up from the inside out. So next time you're looking for a quick and easy meal, give this recipe a try.