Ginger Pork Meatball and Mushroom Ramen with Garlic Chili Oil

There’s something magical about a steaming bowl of ramen-the way the rich broth wraps around chewy noodles, tender meat and vegetables in perfect harmony. This version takes it to the next level with ginger-infused pork meatballs that are juicy and flavorful, paired with umami-packed mushrooms and sweet carrot slices.

Each bowl is finished with scallion greens and a drizzle of homemade garlic chili oil that adds a fragrant kick. It’s a soul-stirring meal that feels like a warm hug, perfect for chilly evenings or whenever you need a comforting bowl of goodness.

Log in to save recipes and build weekly shopping lists.

Ingredients

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

2 unit Pork Ramen Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView 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

2.25 ounce Ramen NoodlesView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

10 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry all produce. Peel and mince or grate the garlic. Finely chop the chili pepper. Trim and thinly slice the scallions, separating the white parts from the green parts; mince the white parts. Peel and mince the ginger until you have 1 tablespoon (2 tablespoons for 4 servings). Trim and thinly slice the mushrooms (skip if pre-sliced). Trim, peel and halve the carrot lengthwise, then slice crosswise into half-moons.
2. In a small microwave-safe bowl, combine ¼ of the minced garlic with 2 tablespoons of oil (4 tablespoons for 4 servings). Microwave until fragrant, about 30 seconds. Season with salt and add as much chopped chili as you like. Set aside. In a medium bowl, combine the ground pork, panko breadcrumbs, scallion whites, 2 teaspoons of minced ginger (4 teaspoons for 4 servings), ¾ teaspoon salt (1½ teaspoons for 4 servings) and a pinch of black pepper. Mix gently and form into 1-inch meatballs.
3. Heat a large drizzle of oil in a medium pot over medium-high heat (use a large pot for 4 servings). Add the sliced mushrooms and carrot; season with salt and pepper. Cook, stirring occasionally, until browned and tender, 5-7 minutes. Add another drizzle of oil, the remaining garlic and the remaining minced ginger. Cook until fragrant, about 30 seconds.
4. Add 3 cups of water (6 cups for 4 servings), the pork ramen stock concentrates and the mushroom stock concentrate to the pot with the vegetables. Bring to a boil. Meanwhile, add half the ramen noodles (all for 4 servings) to the pot of salted boiling water (not the broth). Cook until just tender, 1-2 minutes. Drain and rinse the noodles under cold water. Toss with a drizzle of oil to prevent sticking.
5. Once the broth is boiling, reduce to a simmer and gently add the meatballs. Cook, stirring occasionally, until the meatballs are cooked through, 3-4 minutes. Taste the broth and season generously with salt and pepper.
6. Divide the noodles between bowls. Top with meatballs, vegetables and as much broth as you like (you may have extra broth). Garnish with scallion greens and drizzle with the garlic chili oil to taste. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of noodle?

Yes, you can substitute ramen noodles with udon, soba or even spaghetti in a pinch. Adjust cooking time according to package directions.

How do I store leftovers?

Store the broth, noodles and toppings separately in airtight containers in the refrigerator for up to 3 days. Reheat the broth and meatballs, then add fresh noodles to prevent sogginess.

Can I make this recipe vegetarian?

Absolutely! Replace the ground pork with plant-based meat or crumbled tofu and use vegetable stock concentrates instead of pork ramen stock. The meatballs may need a binder like flax egg.