Ginger Pork Meatball Ramen with Spinach, Carrots and Garlic Chile Oil

This ginger pork meatball ramen is built for a deeply comforting bowl: springy noodles, savory broth, tender pork meatballs, sweet carrot and just-wilted spinach.

A simple garlic chile oil spooned over the top adds heat and aroma, while scallion greens keep each bowl fresh and bright.

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Ingredients

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

6 ounce Ramen NoodlesView ingredient guideLike ingredientDislike ingredient

2 unit Pork Ramen Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2.5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

11 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the produce. Peel and thinly slice the carrot. Trim and separate the scallions into whites and greens, then thinly slice both, keeping them separate. Peel and mince or grate the ginger. Mince the garlic. Thinly slice the chili pepper.
2. In a medium bowl, combine the ground pork, panko breadcrumbs, ginger, scallion whites, salt and black pepper. Mix gently just until combined, then form into small meatballs.
3. Heat a drizzle of cooking oil in a large pot over medium-high heat. Add the meatballs and cook, turning occasionally, until browned on the outside.
4. Add the sliced carrot to the pot. Stir in the pork ramen stock concentrate and mushroom stock concentrate with enough water to create a broth. Bring to a simmer and cook until the carrots are tender and the meatballs are cooked through.
5. Add the ramen noodles to the simmering broth and cook, stirring occasionally to separate the noodles, until tender.
6. Stir in the spinach and cook just until wilted. Taste the broth and season with salt and black pepper as needed.
7. While the ramen finishes, warm the remaining cooking oil in a small pan over medium heat. Add the garlic and sliced chili pepper and cook briefly, stirring, until fragrant. Remove from the heat before the garlic browns.
8. Divide the ramen, meatballs, carrots, spinach and broth between bowls. Top with scallion greens and spoon the garlic chile oil over each serving.

Recipe Tips

FAQ

What gives the pork meatballs their flavor?

The meatballs are seasoned with ginger, scallion whites, salt and black pepper, then mixed with panko breadcrumbs for texture.

When should I add the spinach?

Add the spinach near the end of cooking. It only needs a short time in the hot broth to wilt.

Is this ramen spicy?

The heat comes from the chili pepper in the garlic chile oil. Use less chili pepper for a gentler finish.

What kind of broth is used?

The broth is made with pork ramen stock concentrate and mushroom stock concentrate for a savory base.

Does this recipe contain wheat?

Yes. The panko breadcrumbs and ramen noodles include wheat.