Japanese-style Turkey Meatballs with Brown Rice Noodles, Miso Broth & Edamame

Serving size

1 person 2 people 4 people

Ingredients

100g edamame beans (use half) (Soya)
80g green beans (use half)
100g brown rice noodles (use half)

(Brown Rice Flour, Water)
1 tbsp chilli paste (use half)

(Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
1 tbsp tahini (use half) (Sesame)
2 tbsp white miso paste (Soya)

(White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
150g British turkey mince
1 onion (use half)
2 garlic clove
4cm fresh ginger (use half)
1 spring onion (use half)

Allergens

Contains: Sesame, Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	80Kcal	578Kcal
	336kJ	2416kJ
Fat	2.5g	18g
of which saturates	0.4g	2.5g
Carbohydrates	7g	52g
of which sugars	1.3g	9.4g
Protein	7.0g	51g
Salt	0.13g	0.94g
Fibre	1.2g	8.4g

Ingredients

80g green beans
100g edamame beans (Soya)
1 tbsp chilli paste

(Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
1 onion
2 garlic clove
4cm fresh ginger
100g brown rice noodles

(Brown Rice Flour, Water)
2 tbsp white miso paste (Soya)

(White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
1 tbsp tahini (Sesame)
1 spring onion
300g British turkey breast mince

Allergens

Contains: Sesame, Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	72Kcal	553Kcal
	301kJ	2313kJ
Fat	2.2g	17g
of which saturates	0.3g	2.4g
Carbohydrates	7g	50g
of which sugars	1.0g	8.0g
Protein	6.4g	49g
Salt	0.11g	0.85g
Fibre	1.1g	8.3g

Back

Prep in 10 High protein New 6 plants Low sat fat

Japanese-style Turkey Meatballs with Brown Rice Noodles, Miso Broth & Edamame

Prep time: 10 mins

Total time: 25 mins

Cuisine: Japanese

Food group: Poultry

Our take on tsukune, beloved Japanese meatballs, stars tender British turkey mince, flavoured with fragrant ginger and umami miso. You'll sizzle them until golden, then simmer in warming miso & tahini broth. Stir through brown rice noodles, chunky edamame and crunchy green beans - and you're ready to dig in!

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Bring a medium saucepan filled with salted water to a boil
Pull out a large saucepan, a medium bowl, a grater, a sieve & a measuring jug

Prep the meatballs

Cut the onion into 1cm wedges. Thinly slice the spring onion. Trim the green beans and cut into thirds. Grate the ginger and garlic
In the medium bowl, combine the turkey with half the spring onion, half the ginger, half the garlic and one-quarter of the miso paste. Season with salt and pepper. Mix and form into 10 even-sized meatballs (5 for 1 person)
Heat the large saucepan with 1 tsp olive oil on a medium-high heat. Once hot, add the meatballs and onion wedges and cook for 5 mins, turning occasionally, until golden brown

Build the broth

Add the remaining garlic and ginger to the pan, cook for 1 min, then add the chilli paste (add less for less heat), tahini, the remaining miso paste and 600ml water (300ml for 1 person). Bring to the boil, then simmer for 12 mins, until the meatballs are cooked through
In the final 5 mins, add the green beans and edamame to the broth. Season generously with salt to taste
Meanwhile, add the noodles to the saucepan of boiling water, gently separate with a fork and simmer for 3-4 mins, until cooked. Drain, then rinse under cold water

Plate up

Check your meat is cooked through; it should be golden, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
Share the noodles between bowls and pour over the turkey meatballs, greens and broth. Garnish with the remaining spring onion