Go Back
–+ servings
A bowl of soup with glass noodles, mushrooms, leafy greens, and pieces of meat in a clear brown broth, placed on a light brick surface next to a spoon and a dark textured cloth.
Penny Kovacs

Glass Noodle Ramen

5 from 2 votes
Soup season is in full swing over here!  I have 3 new recipes for you guys all created in the last few weeks.  This Glass Noodle Ramen is going to be on regular rotation here as it is so flavorful and so easy too!  The bite sized pork meatballs are the perfect addition to get extra protein in!  I used Kettle & Fire Lemongrass Ginger bone broth to elevate the flavor even more.  I cannot wait for you try this soup!
Print Recipe Pin Recipe
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 6 people
Course: Dinner, Lunch, Main Course, Soup
Cuisine: Asian
Ingredients Method

Ingredients
  

  • 1 lb Ground Pork rolled into bite sized meatballs
  • 8 oz Shiitake Mushrooms sliced
  • 2 Baby Bok Choy heads or 1 Bok Choy (full size) sliced, separate green from whiter part
  • 5 pieces Green Onion Scallion, sliced - but see notes
  • 2 Tbsp Sesame Oil
  • 1 Tbsp Rice Vinegar
  • 3 1/2 oz Sweet Potato Glass Noodles, soaked in boiling water for 10 minutes
  • 1 Tbsp Gochugaru Korean chili pepper flakes
  • 6 cups Lemongrass Ginger Beef Bone Broth (Kettle & Fire

Method
 

  1. Heat oil in pot
  2. Add meatballs and cook till no longer pink
  3. Add mushrooms, white part of onions and white part of bok choy cooking for 5 minutes and stirring
  4. Add green part of onions and bok choy
  5. Add broth and bring to a boil
  6. Lower to simmer and add Korean chili flakes, rice vinegar, stir well
  7. Add pre soaked glass noodles
  8. Simmer 5 minutes more
  9. Enjoy!

Tried this recipe?

Let us know how it was!