Mushroom Ramen Broth with Pork Meatballs Recipe
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Mushroom Ramen Broth with Pork Meatballs – Warm up this winter

When it is cold, what comes to mind? Soup, stew and broth, the best dishes to warm you up during winter. There is one that…

When it is cold, what comes to mind? Soup, stew and broth, the best dishes to warm you up during winter. There is one that stands out above the crowd, ramen. Ramen is usually served with ramen noodles, flavoursome broth and healthy servings of boiled eggs, pork and bok choi. Everybody will feel warmer during the cold evenings when they’ve had a bowl of Mushroom Ramen Broth with Pork Meatballs.

The Mushroom Ramen Broth with Pork Meatballs uses fresh and spicy ingredients to provide an explosion of flavour with each perfect bite. You should find the fermented chilli paste, gochujang, at any Asian grocery store or use your preferred chilli paste if you can’t find it.

This delicious bowl of ramen uses traditional ramen ingredients and adds an extra twist with mushrooms in the broth and in the pork meatballs. Mushrooms add an extra punch of umami flavour and texture to the broth.

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If there’s one dish that will warm you up this winter, it’s our Mushroom Ramen Broth with Pork Meatballs.

Mushroom Ramen Broth with Pork Meatballs Recipe

 

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Mushroom Ramen Broth with Pork Meatballs Recipe

5 from 1 vote

 

Course: MainCuisine: East-AsianDifficulty: Easy

Servings

4

servings

Prep time

25

minutes

Cooking time

35

minutes

Total time

55

minutes

 

Ingredients

 

  • Ramen:
  • 2 cloves garlic, minced

  • 2 tbsp finely grated fresh ginger

  • 4 spring onions, thinly sliced

  • 500 ml chicken stock

  • 500 ml mushroom stock

  • 100 g white miso paste

  • 1 tbsp Gochujang (or any red chilli paste of your choice)

  • 1 tbsp mirin

  • 2 tbsp soy sauce

  • 1 tsp sesame oil

  • 250 g portabellini or button mushrooms, sliced

  • 2 baby bok choi, halved lengthwise

  • 400 g dried ramen noodles

  • 2 large eggs

  • For the meatballs:
  • 250 g white button mushrooms

  • 2 cloves garlic, minced

  • 1 tbsp fresh ginger, grated

  • 2 tbsp sesame oil

  • 2 cloves

  • ½ tsp salt

  • ½ tsp chilli flakes, or more to taste

  • ¼ cup panko breadcrumbs

  • 250 g pork mince

  • 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.

Notes

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