• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
Nutritional Information

Per serving

Calories:
334
Protein:
26 g
Fat:
14 g
Carbohydrates:
29 g
Sodium:
1242 mg

Credit
Lyne Pedneault / @mission.cuisine.urbaine

Serves: 4
Prep Time: 30 mins
Cook Time: 30 mins
Meatballs:
  1. Preheat the oven to 425°F (220°C).
  2. In a large bowl, mix ginger with mirin, soy sauce and sesame oil. Add green onion and shiitake feet, breadcrumbs and ground turkey. Mix well.
  3. Shape around 20 meatballs of 2.5 cm (approx. 1 inch). Place the meatballs on a baking sheet lined with parchment paper. Put baking sheet in the middle of the oven and cook for 15 minutes. The internal temperature of the meatballs must reach 165°F (74°C).
  Broth:
  1. While meatballs cook, prepare the broth. In a pan, bring vegetable broth and dried shiitakes to broil. Let simmer at low heat for 10 minutes. Remove dried shiitakes.
  2. Add soy sauce and miso in the hot broth. Let simmer for 5 minutes.
  Garnish:
  1. In the meantime, cook soba noodles according to instructions on the package.
  2. Cut shiitake heads in strips. Brown shiitakes in sesame oil for 2-3 minutes to get a beautiful brown colour.
  To serve:
  1. Divide noodles in four large soup bowls. Add 3-5 meatballs per bowl, depending on appetites. Add cooked shiitakes and pour hot broth. Garnish with green onions and enoki mushrooms.

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