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  • 4

  • 15 Minutes

  • 25 Minutes


  • 2 tbsp miso stock paste
  • 180g soba noodles
  • 200 g Garden Gourmet Incredible mince
  • 1 spring onion, chopped finely
  • 1 long red chili, chopped finely
  • 2 tbsp finely chopped coriander
  • 5 cm fresh ginger, finely grated
  • 1 tbsp soy sauce
  • 2 tbsp oil for frying
  • 1 bunch of baby bok choy, trimmed and quartered
  • 200 g shiitake mushrooms, sliced thinly

Cooking Instructions:

  • Bring 4 cups (1L) of water with the stock paste to the boil. Also, bring a separate pan of water to the boil to cook the noodles in; cook noodles according to directions on pack.
  • Meanwhile, combine mince, spring onion, chilli, coriander, ginger and soy sauce.
  • Roll level tablespoons of mixture into balls. Heat oil in a large non-stick frying pan. Cook meatballs until browned all over and cooked through. Remove from pan; drain on absorbent paper and add to stock.
  • Add bok choy and mushrooms to stock and cook for 2 minutes.
  • Divide the shiitake mushrooms, bok choy, noodles and meat balls in the soup bowls, ladle over hot soup.