OZO™ Plant-Based Ginger Scallion Meatballs floating in a savory mushroom miso broth with chewy udon noodles, shitake mushrooms, black garlic infused oil, and crisp bean sprouts. Garnished with a spicy togarashi furikake seasoning.
OZO Plant-Based Ginger Scallion Meatballs (Recipe Below), Fully Cooked | 12 Each |
Mushroom Miso Broth (Recipe Below), Hot | 6 Cups |
Udon Noodles, Cooked Al Dente | 6 Cups |
Black Garlic Oil (Recipe Below) | 3 Tablespoons |
Bean Sprouts, Fresh | 1 Cup |
Green Onions, Sliced Thinly | ¼ Cup |
Japanese Chili Togarashi Seasoning | 2 Tablespoons |
Japanese Nori Komi Furikake Seasoning | 2 teaspoons |
Soy Sauce | 3 Tablespoons |
Rice Vinegar | 1 teaspoon |
Sesame Oil | 1 Tablespoon |
Ginger, Fresh, Finely Minced | 3 Tablespoons |
Green Onions, Finely Minced | 3 Tablespoons |
Garlic, Fresh, Finely Minced | 3 Tablespoons |
White Pepper, Ground | ¼ teaspoon |
Japanese Chili Togarashi Seasoning | 1 teaspoon |
OZO Plant-Based Ground | 2 ¼ Cups |
Oyster Mushrooms, Fresh | 2 Cups |
Baby Portobello Mushrooms | 3 Cups |
Canola Oil | 2 Tablespoons |
Salt, Kosher | ¾ teaspoon |
Shitake Mushrooms, Dried Sliced | 1 Cup |
Ginger, Fresh, Peeled, Sliced Thinly into Sheets | ¼ Cup |
Water | 7 Cups |
Kombu Seaweed, Small Sheets | 2 Each |
White Miso Paste | ½ Cup |
Soy Sauce | ¼ Cup |
Canola Oil | ¾ Cup |
Garlic, Fresh, Peeled Cloves | 1/3 Cup |
Black Garlic, Peeled Cloves | ¼ Cup |