Teriyaki Meatballs with Udon Noodle Soup

A delicious twist on Japanese cuisine. 

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1 tablespoon vegetable oil
2 garlic cloves (finely chopped)
2 tablespoons freshly grated ginger
4 cups chicken broth or stock
1 carrot (grated)
2 green onions (thinly sliced)
2 stalks celery (thinly sliced)
1/2 cup bok choy (thinly sliced )
salt and pepper to taste
1 pound fresh udon noodles, cooked according to package directions


  1. In a large soup pot, add the oil and sauté the garlic and ginger until fragrant, about 1 minute. Add the chicken stock and bring to a boil. Reduce the heat and stir in meatballs, carrot, green onions, celery and bok choy. Simmer 8-10 minutes until the vegetables are tender.

  2. Divide the cooked noodles among 4 bowls. Ladle the soup over the noodles and serve immediately.