Ginger Pork Meatball and Mushroom Ramen with Garlic Chili Oil

There’s nothing quite like a bowl of ramen that warms you from the inside out. This version stars tender pork meatballs infused with fresh ginger, nestled in a deeply savory broth with earthy mushrooms and sweet carrot slices. Every bite is a harmony of textures and flavors.

What takes it over the top is the homemade garlic chili oil drizzled on top, adding a fragrant kick that ties everything together. It’s a comforting, satisfying meal that feels like a hug in a bowl.

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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

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

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

10 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of water to a boil. Meanwhile, grate the ginger and mince the garlic. Slice the scallions, separating white and green parts. Slice the chili pepper (remove seeds for less heat). Slice the mushrooms and peel the carrot into ribbons or thin rounds.
2. In a bowl, combine ground pork, panko, half the grated ginger, half the minced garlic and a pinch of salt. Form into 1-inch meatballs.
3. Heat 2 teaspoons oil in a large pot over medium-high heat. Add meatballs and cook until browned on all sides, about 5-7 minutes. Remove and set aside.
4. In the same pot, add another teaspoon oil. Sauté mushrooms, carrot and scallion whites for 2-3 minutes until softened. Add remaining ginger and garlic, cook 1 minute.
5. Add 4 cups water, pork ramen stock concentrate and mushroom stock concentrate. Bring to a simmer, then return meatballs to the pot. Cook for 5 minutes until meatballs are cooked through.
6. Meanwhile, cook ramen noodles in the boiling water according to package directions (usually 2-3 minutes). Drain.
7. Divide noodles among bowls. Ladle broth, meatballs and vegetables over noodles.
8. Make garlic chili oil: In a small skillet, heat 2 teaspoons oil over medium heat. Add sliced chili and remaining minced garlic (or extra if desired). Cook until fragrant, about 30 seconds. Drizzle over each bowl. Garnish with scallion greens.

Recipe Tips

FAQ

Can I use a different type of noodle?

Yes, you can substitute with udon, soba or even spaghetti in a pinch, though the texture will differ.

How do I store leftovers?

Store broth and noodles separately in airtight containers in the fridge for up to 3 days. Reheat broth and pour over freshly boiled noodles.

Can I make this vegetarian?

Yes, replace ground pork with plant-based meat or tofu and use vegetable stock concentrate instead of pork ramen stock.