Ingredients per serving


Prepare the Meatballs

  • Scallions, bunch, minced 1.0 each
  • Garlic cloves 2.0 each
  • Ground Beef 1.35 kg
  • Soy sauce, dark 45.0 ml
  • Vinegar, rice wine 45.0 ml
  • Sesame oil
  • Salt 10.0 ml
  • Cornstarch 45.0 g

Prepare the Soup

Japanese Udon noodles soak up notes of ginger and garlic in this Asian-inspired soup.



  1. Prepare the Meatballs

    • Mix all ingredients in a large bowl until well incorporated.
    • Using a #40 scoop, make meatballs, should form 2-2.5 cm round balls. Refrigerate.
  2. Prepare the Soup

    • Sauté onion in peanut oil until soft, add garlic and ginger.
    • Add chicken base and bring to a boil, the reduce to a simmer.
    • Add prepared meatballs and cook until done, about 8 minutes (skim surface during cooking).
    • Make a slurry with cornstarch and add to the soup.
    • Add baby bok choy, noodles and cook about 2 minutes.
    • Top with sesame oil and serve.
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