06/11/2025
🍜 Chicken & Veal Meatball Ramen with Quail Eggs
Serves: 2–3
Time: ~40 minutes
Flavour profile: Savoury, clean, slightly rich with a silky broth and tender meatballs
🧂 Ingredients
Meatballs
200 g chicken mince
200 g veal mince
2 spring onions, finely chopped
1 tsp grated ginger
1 clove garlic, minced
1 tbsp soy sauce
1 tsp sesame oil
1 tbsp panko breadcrumbs (optional, for tenderness)
1 egg white
Pinch of white pepper
Salt to taste
Broth
1 L chicken stock (good quality or homemade)
1 tbsp soy sauce
1 tbsp mirin (or rice wine vinegar + a pinch of sugar)
1 tsp miso paste (optional, for depth)
1 garlic clove, crushed
1 small piece of ginger (about 2 cm), sliced
1 tbsp sesame oil
Ramen Components
2 serves ramen noodles (fresh or dried)
6–8 quail eggs
Handful of baby spinach or bok choy
1 small carrot, julienned
1 spring onion, finely sliced (for garnish)
Nori sheet, cut into strips (optional)
Chili oil or togarashi (optional, for heat)
🔪 Method
1. Prepare the Meatballs
In a bowl, combine all meatball ingredients. Mix gently with your hands until just combined — don’t overmix.
Roll into small bite-sized balls (~2.5 cm).
Set aside on a plate.
2. Cook the Broth
In a pot, heat sesame oil over medium heat.
Add ginger and garlic; sauté until fragrant (30 sec–1 min).
Pour in the chicken stock, soy sauce, mirin, and miso (if using).
Bring to a simmer, then gently add the meatballs.
Simmer for 8–10 minutes, until the meatballs are cooked through and tender. Skim any foam from the surface.
3. Boil the Quail Eggs
In a small saucepan, gently boil quail eggs for 2½–3 minutes.
Plunge into ice water, peel carefully, and set aside.
4. Cook the Noodles
In a separate pot, cook ramen noodles according to the packet instructions.
Drain and divide into serving bowls.
5. Assemble
Ladle hot broth and meatballs over the noodles.
Add quail eggs (halved if you like), greens, and carrot.
Garnish with sliced spring onion, nori, and a drizzle of chili oil or togarashi for spice.
