Image: South African Mushroom Farmer’s Association
Pork and mushroom meatball ramen: A heartwarming winter broth
If you’re in the mood for a hearty and meaty broth, try our classic Pork and mushroom meatball ramen. It’s the perfect family weeknight meal.
Image: South African Mushroom Farmer’s Association
During the cold winter months, there’s few meals as perfect as a hearty soup. Ramen, a Japanese classic is mostly known for a densely flavoured broth with mushrooms and pork with vegetables. Our pork and mushroom meatball ramen twist makes meatballs out of mushrooms and pork mince together with the classic ingredients. It’s the perfect meal to enjoy with your whole family this winter.
Pork and mushroom meatball ramen tips
For the best results, get most of your ingredients from a Japanese or East Asian shop. This is especially true for the miso, sesame oil and Gochujang which is an aromatic chilli paste. The broth is silky and clear and warms the soul with every slurp. Don’t boil the eggs too much as you still want a slightly runny yolk. Add some big slices of fried mushrooms for that extra mushroom goodness.
If you’re in the mood for a hearty and meaty broth, try our classic Pork and mushroom meatball ramen. It’s the perfect family weeknight meal.
Mushroom Ramen Broth with Pork Meatballs Recipe
Course: MainCuisine: East-AsianDifficulty: EasyServings
4
servingsPrep time
25
minutesCooking time
35
minutesTotal time
55
minutesIngredients
- Ramen:
2 cloves 2 garlic, minced
2 tbsp 2 finely grated fresh ginger
4 4 spring onions, thinly sliced
500 ml 500 chicken stock
500 ml 500 mushroom stock
100 g 100 white miso paste
1 tbsp 1 Gochujang (or any red chilli paste of your choice)
1 tbsp 1 mirin
2 tbsp 2 soy sauce
1 tsp 1 sesame oil
250 g 250 portabellini or button mushrooms, sliced
2 2 baby bok choi, halved lengthwise
400 g 400 dried ramen noodles
2 large 2 eggs
- For the meatballs:
250 g 250 white button mushrooms
2 cloves 2 garlic, minced
1 tbsp 1 fresh ginger, grated
2 tbsp 2 sesame oil
2 2 cloves
½ tsp ½ salt
½ tsp ½ chilli flakes, or more to taste
¼ cup ¼ panko breadcrumbs
250 g 250 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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