Asian Noodle and Meatball Soup
Recipe type: Soup
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 4
Dietitian’s tip: Soy sauce is to Asia what ketchup is to North America but don’t be fooled. Sodium-reduced soy sauce still packs in 600 mg sodium per tablespoon (kids only need 1000-1500 mg/day), so use it sparingly.

Kids Cook!* Your child can help to assemble the ingredients. Invite them to smell the grated ginger, coriander and sesame seed oil too.
  • 1 tsp (5 mL) canola oil
  • ¼ small onion, finely diced
  • 3 cloves garlic, minced
  • 1 container (900mL) no-added salt broth (beef/chicken/vegetable)
  • 2 cups (500 mL) water
  • 2 cups (500 mL) cooked udon or soba noodles (follow package directions)
  • 2 cups (500 mL) broccoli slaw
  • 1 tray (227g or 3 cups) sliced button mushrooms
  • 1 tbsp (15 mL) EACH sesame seed oil, sodium-reduced soy sauce
  • 1 tsp (5 mL) grated fresh ginger
  • ½ tsp (2 mL) EACH ground coriander and pepper
  • 12 frozen meatballs (thawed)
  1. In a large saucepan, heat canola oil over medium heat; sauté onion and garlic about 2 minutes.
  2. Add broth plus water and bring to a boil.
  3. Add cooked udon noodles, broccoli slaw, mushrooms, sesame seed oil, sodium-reduced soy sauce, ginger, coriander, pepper and meatballs.
  4. Once piping hot, add soup to warmed thermos.
  5. Option: Add a dash of sriracha
• If you make this the night before and the grains absorb water, top it up with no-salt broth.
• If you plan to make this in the morning, keep the measured ingredients in the fridge at the ready.
• Pack this up this school lunch with yogurt, a piece of fruit and water.

* These ideas are meant as a guide only. You know best what your child can safely manage. Make sure they understand your rules for working in the kitchen safely and always supervise kids in the kitchen.
Recipe by Yummy Lunch Club at