Prep Time: 15 min. • Cook Time: 20 min.
Soak the noodles in cold water until soft, about 10 minutes.
Combine the beef with tofu, 2 teaspoons of soy sauce, half of the ginger, and half the green onions. Mix together well. Measure into 1/3 cup portions and shape into meatballs.
In a large frying pan, heat 2 tsp. canola oil over medium-high heat. Once hot, place the meatballs in the pan. You may have to do this in batches if all the meatballs do not fit. Brown on all sides, turning occasionally, about 10 minutes.
Meanwhile, combine chicken stock with the remaining minced ginger, 2 tablespoons of soy sauce, and the Napa cabbage. Bring to a boil and reduce heat to a simmer.
Once the meatballs are browned*, add them to the simmering stock. Add in the drained noodles and cook until the noodles become tender, about 5 minutes.
Remove from the heat and divide between 4 bowls and garnish with the remaining sliced green onion.
Approximate Nutritional Information (Per serving):
Calories 560, Fat 24g, Sat Fat 8g, Trans Fat 1g, Cholesterol 105mg, Sodium 1150mg, Total Carbohydrate 40g, Fiber 3g, Sugars 1g, Protein 42g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Egg-Free, Dairy-Free