Pork Meatball and Mushroom Ramen with Garlic Chili Oil

There’s something magical about a bowl of ramen that goes beyond instant noodles. This version combines tender ginger-infused pork meatballs, earthy mushrooms and sweet carrot slices in a deeply flavorful broth. The chewy ramen noodles soak up all the goodness, while a drizzle of homemade garlic chili oil adds a spicy kick.

Perfect for a cozy dinner, this recipe is surprisingly simple to make. The meatballs come together quickly and the broth builds layers of umami with pork and mushroom stock concentrates. Top with scallion greens for a fresh finish. Get ready to fall in love with ramen all over again.

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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. Peel and slice the carrot into thin rounds. Trim and thinly slice the scallions, separating white and green parts. Peel and grate the ginger. Mince the garlic. Thinly slice the chili pepper (remove seeds for less heat). Slice the mushrooms.
2. In a bowl, combine ground pork, half the grated ginger, panko breadcrumbs, 1/2 teaspoon salt and a splash of water. Mix well and form into 12-16 small meatballs.
3. Heat 2 teaspoons cooking oil in a large pot over medium-high heat. Add meatballs and cook until browned all over, about 5-7 minutes. Remove and set aside.
4. In the same pot, add 1 teaspoon oil, then add sliced mushrooms and carrot. Cook until softened, about 3-4 minutes. Add remaining ginger and garlic, cook 1 minute until fragrant.
5. Add 4 cups water, pork ramen stock concentrate and mushroom stock concentrate. Bring to a simmer, scraping up any browned bits. Return meatballs to the pot and simmer until cooked through, about 3-4 minutes. Season with salt to taste.
6. Meanwhile, cook ramen noodles in the boiling water according to package directions (usually 3-4 minutes). Drain and divide among bowls.
7. For the garlic chili oil: In a small skillet, heat 2 teaspoons oil over medium heat. Add sliced chili and white parts of scallions, cook 1 minute until fragrant. Remove from heat.
8. Ladle the broth, meatballs, mushrooms and carrots over the noodles. Drizzle with garlic chili oil and garnish with scallion greens. Serve hot.

Recipe Tips

FAQ

Can I use a different protein instead of pork?

Yes, ground chicken or turkey work well. You may need to adjust cooking time.

How can I make this dish vegetarian?

Replace ground pork with plant-based meat or tofu and use vegetable stock instead of pork stock concentrate.

Can I prepare the garlic chili oil in advance?

Absolutely. Store it in an airtight container in the fridge for up to a week.