There aren’t many meals that are as ideal during the cold winter months as a substantial soup. Ramen is a traditional Japanese dish best known for its flavorful broth made with pork, mushrooms, and veggies. Our pork and mushroom meatball ramen variation uses pork mince and mushrooms in addition to the traditional components to produce meatballs. This winter, your entire family will love eating this dish together.
Pork and mushroom meatball ramen suggestions
Purchase the majority of your ingredients from a Japanese or East Asian market for the greatest results. This is especially true for the ingredients miso, sesame oil, and the spicy paste Gochujang. Every slurp of the clear, smooth broth soothes the soul. The eggs shouldn’t be overboiled because you still want a bit runny yolk. For even more mushroom pleasure, add some sizable fried mushroom slices.
Try our traditional Pork and Mushroom Meatball Ramen if you’re craving a substantial, meaty broth. It’s the ideal weeknight dinner for a family.
Course: Main
Cuisine: East-Asian
Difficulty: Easy
Servings: 4 servings
Prep time: 25 minutes
Cooking time: 35 minutes
Total time: 55 minutes
Ingredients
Ramen:
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2 cloves garlic, minced
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2 tbsp finely grated fresh ginger
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4 spring onions, thinly sliced
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500 ml chicken stock
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500 ml mushroom stock
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100 g white miso paste
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1 tbsp Gochujang (or any red chilli paste of your choice)
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1 tbsp mirin
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2 tbsp soy sauce
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1 tsp sesame oil
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250 g portabellini or button mushrooms, sliced
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2 baby bok choi, halved lengthwise
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400 g dried ramen noodles
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2 large eggs
For the meatballs:
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250 g white button mushrooms
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2 cloves garlic, minced
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1 tbsp fresh ginger, grated
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2 tbsp sesame oil
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2 cloves
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½ tsp salt
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½ tsp chilli flakes, or more to taste
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¼ cup panko breadcrumbs
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250 g pork mince
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olive oil
To serve:
- sesame seeds
- sliced spring onions
- sliced red chillies
Method
For the meatballs:
- Place mushrooms into a food processor and blitz until finely diced.
- Fry mushrooms in a pan with a little drizzle of olive oil to remove as much moisture as possible.
- Add mushrooms to a bowl and allow to cool.
- Once mushrooms have cooled add the garlic, ginger, sesame oil, salt, chilli flakes, breadcrumbs and egg. Mix well. Finally, add the pork mince and mix thoroughly.
- Shape into 12 meatballs.
- Heat a drizzle of olive oil in a large non-stick pan. Fry off the meatballs until golden brown on all sides and cooked through.
For the eggs:
- Boil eggs for 6.5 minutes and then plunge into ice water to stop the cooking.
- Set aside for serving.
For the ramen
- Heat a little drizzle of olive oil in a large saucepan over medium heat.
- Add the garlic, ginger and spring onions.
- Cook for a minute until fragrant.
- Pour in both stocks and bring to a simmer.
- Add the miso paste and whisk it in until completely dissolved.
- Add the Gochujang, mirin, soy sauce and sesame oil.
- Whisk until the Gochujang dissolves.
- Add the mushrooms and baby bok choi.
- Cook until the vegetables are just tender but retain some good texture.
- Turn broth down to low heat to keep warm.
- Cook the noodles as per the packet instructions.
- Divide the noodles amongst 4 bowls.
- Plate 3 meatballs into each bowl and then divide the broth and veg between the bowls.
- Garnish with ½ an egg each, sesame seeds, spring onions and chilli.