In a large bowl, add the breadcrumbs and milk. Let it sit for a few minutes. Then, toss the mixture with a fork to separate the clumps.
Add the ginger, garlic, sesame oil, soy sauce, salt, egg, and cilantro to the large bowl with the breadcrumbs. Mix until incorporated.
Add the turkey and mix just until combined. Don’t over mix, or your meatballs will be tough.
Preheat the oven to 375 degrees. Form 1 inch balls and place them on a baking sheet lined with foil. Bake for 15 minutes or until the internal temperature reaches 165 degrees.
In a large pot, heat 1 teaspoon of sesame oil, add the garlic and ginger. Saute for 1-2 minutes. Next, add the chicken broth, dried mushrooms, sesame oil, soy sauce, mirin, and red pepper flakes. Simmer for 10 minutes.
Bring another pot of water to a boil. Add salt to taste and blanch the sweet potatoes for 5-7 minutes or until fork-tender.
Bring a small pot of water to a boil. Carefully add the eggs using a slotted spoon and cook for 6 minutes. Keep the water at a gentle boil. Then add them to an ice bath and let them sit for 5 minutes before peeling. The eggs will be soft.
In the pot with the stock, cook the noodles per package instructions. Divide the noodles into four bowls. Layer the bowls with chopped kale, cooked meatballs, sweet potatoes, and egg. Ladle the broth, cilantro, and green onions. Enjoy!