Thanks for joining Sarah and me for Meatless Monday today. I am so excited to share this fun recipe with you today. With fall slowly rolling in, the Jewish holidays approaching and my love of ramen, this Matzo Ball Ramen Soup came about. It is a fun twist on a classic Jewish holiday favorite. Not sure my grandma would approve! I am hoping you do though because it’s too delicious not to share. A fun blending of different cultures!
Matzo Ball Ramen Noodle Soup
Since traditional matzo ball soup is a chicken stock base, I always pass them up at holidays. I was determined to change that and find a fun vegetarian option. I’ve always loved ramen noodle soup, and it seemed fun to mix the two together. My mom came over to teach me how to make matzo balls. Actually they were so much easier than I expected. You simply follow the instructions on the box and then chill them so they harden up. Perfect every time.
My ramen soup is prepared with a vegetable stock (I like the low sodium so I can control the saltiness). I piled in Shitake mushrooms for extra flavor and let that simmer for a while. Bok choy, broccoli and carrots are added to the mix. I prepare the ramen noodles on the side so they don’t get soggy. You can find them in any grocery store and they only take 3-5 minutes to cook so easy to do in advance as well.
When you are ready to enjoy this bowl of deliciousness, simply add in the matzo balls and ramen. Scoop in your veggie broth and veggies. Top with an optional hard boiled egg and a squirt of Siracha sauce and you are good to go.I know this matzo ball ramen soup will be on repeat for me this fall and winter.
What do you think of my blending of cultures? Are you excited to try my matzo ball ramen soup?
Matzo Ball Ramen Soup Meatless Monday
A delicious mix of traditional Ramen and Matzo Ball soup Meatless Monday
Ingredients
- 1 package of Matzo ball mix (prepared per package directions)
- 4-8 oz package Ramen noodles (prepared according to package)
- 2 -32 oz boxes of vegetarian stock (I use low sodium)
- 6 oz of Shitake Mushrooms-sliced
- 1 C shredded carrots
- 2 Cups of broccoli crowns cut into bite size pieces
- 1-2 bunches of Bok Choy
- 2 tbl soy sauce
- 1 Tbl Chinese 5 spice seasoning
- salt and pepper to taste
- optional toppings:
- hard boiled egg
- squirt of Siracha
Instructions
- Prepare matzo balls in advance and chill
- prepare ramen noodles and set aside
- In a large stock pot add broth and mushroom
- add soy sauce, other spices
- bring to a boil and reduce to a simmer
- let simmer at least 20 min
- add in broccoli, carrots and bok choy
- cook for 5 min
- add noodles and matzoh balls and serve
- optional toppings:
- hard boiled egg
- Siracha
I love blending cultures, especially when it comes to food. You get to experience the best of both worlds and the combo of flavors is always amazing! Now if only it would feel like Fall and get colder so I could enjoy a nice hot cowl of soup!
I am so ready for soup season! Not today though 🙂
I love this blend of cultures! I haven’t had matzo balls since I was a kid!
They are not usually vegetarian so neither had I! I had fun creating this one
Looks delicious and the girls love ramen! We were suppose to have soup last night but didn’t get home until as fun times went longer than planned.
I can’t even remember if I’ve had matzo balls but think the family would love it! Do you have a favorite matzo ball mix? I’ll add it to my list this week.
Happy Meatless Monday!
You can use any boxed matzo ball mix it is so easy! Don’t now why I did not think of this sooner
Sounds good! It’s going to be 90 degrees today so soup is not on my radar yet but this look so easy.
Ha it’s 90 here as well but a girl can dream…
I’ve had some great experiences making mushroom based ramen noodles… I don’t know why more restaurants don’t offer vegetarian/vegan options for ramen 🙁 this looks great, though I’m not a huge fan of matzo balls in general I must say…
I wish more restaurants offered vegetarian broth it’s hard to find around here
I’m really digging this fusion. It’s the perfect meal to have with the weather getting cooler over. Can’t wait to give it a try.
Thanks Abbey I had fun with it
This awesome.
And my mother would never approve.
She made her own chicken soup.
Who has the time?
Ha no one has time for that! I had a lot of fun with this one
Ohh, I love ramen. I have never had matzo balls before so this would be something new to try!
Thanks I did enjoy mixing it up
I love ramen! Ever since I went to Tokyo for the marathon I’ve had ramen at least a few times a month, especially during marathon training. Yum!
It is always super delish!
Girl, you KNOW I am making this. I have a ramen, matzoh-ball loving kiddo in this house and he will swoon over this recipe. Minus the mushrooms. I have to eat his.
Fantastic hope you all enjoy it. I had lots of fun with it
What a great way to kick off the first day of fall. Love the matzo ball in here.
It is fun twist! Hope you give it a try
Looks amazing. I love matzo ball soup! Combining it with ramen is pure genius!
Thanks I had fun creating this one!
Love the idea of blending the two cultures! I must admit, I’ve never had matzo ball soup – this looks like a great variation!
A good place to start!
this looks so tasty. Thanks for hosting.
Thanks for stopping in!
This sounds so good! My son loves ramen, can’t wait to give this combo a try!!
Thanks hope he enjoys it
You continue to introduce me to new things 🙂 I honestly don’t think I’ve ever had matzo balls… but this soup sounds awesome.
Ha one day we will have to do an international food tour!
What a great recipe! I love how cozy this soup would be for fall. Can’t wait to try.
Thanks! I am really excited for soup season
This recipe is the epitome of comfort food. Love a good bowl of ramen. Love your version of this too, looks amazing!
Thanks so much comfort food indeed!
I’ve never had matzo ball soup before and would totally be up for trying it! I love soup and make it several times a week from September until it gets too hot out 😉
I love soup as well. It is still quite warm here but I am still eating my soup