The Perfect Cozy Evening-in Dinner | Pork Meatball & Mushroom Ramen w/ Garlic Chili Oil

Updated: Jan 17, 2021

Prep: 10 min | Cook: 40 min | 4 - 6 Servings

Recipe creation: @HelloFresh


Savory, comforting & delicious homemade ramen...

These chilly evenings have really put me in a soup mood, but not the light (barely fills my tummy) kind of soup. The hearty, makes you feel oh-so-pleasantly-full kind of soup. If you're in searching for THAT kind of soup, look no further. This Pork Meatball & Mushroom Ramen will fill that empty void you are feeling...

Full of flavor, this soup does not disappoint. Drizzle with "Garlic Chili Oil - A tantalizingly spicy drizzle."

A tip from @HelloFresh - "Want to give your finished bowls some ramen-shop-worthy flair? Instead of thinly slicing your scallion greens in step 1, cut them crosswise into 3-inch pieces, then slice lengthwise into very thin strands. Place in a bowl of ice water and watch them turn into pretty green curls for an impressive garnish!"

THE RECIPE


Prep: 10 min | Cook: 40 min | 4 - 6 Servings

Recipe creation: @HelloFresh - PDF version available HERE


Ingredients:

2lb Ground Pork

6oz Ramen Noodles

2 cloves garlic

4 scallions

6oz carrots (4-5 large carrots, peeled)

8oz mushrooms (shiitake or button)

1 thumb ginger

1 chili pepper (optional - for chili oil)

1/2 c panko breadcrumbs

6 tbsp pork or mushroom stock concentrate

*You can replace stock concentrates with your favorite Bouillon

4-6 soft boiled eggs (optional)

sesame seeds for garnish (optional)


Directions:

  1. Bring a large pot of salted water to a boil. Wash and dry all produce.

  2. Peel and mince/grate garlic. Finely chop chili. Trim and thinly slice scallions, separating greens and whites; finely chop whites. Peel and mince ginger until you have 2 TBSP. Trim and thinly slice mushrooms. Trim, peel, and halve carrot lengthwise; thinly slice crosswise into half-moons.

  3. In a small microwave-safe bowl, combine 1⁄4 of the garlic and 4 TBSP oil; microwave until fragrant, 30 seconds. Season with salt and add as much chili as you like. Set aside.

  4. In a medium bowl, combine pork*, panko, scallion whites, 4 tsp minced ginger, 1 1/2 tsp salt and pepper. Form into 1-inch meatballs on a plate. Set aside.

  5. Heat a large drizzle of oil in a medium pot over medium-high heat. Add mushrooms and carrot; season with salt and pepper. Cook, stirring, until browned and tender, 5-7 minutes.

  6. Add another drizzle of oil and remaining garlic and minced ginger. Cook until fragrant, 30 seconds.

  7. Add 6 cups water, pork/mushroom/Bouillon stock concentrate to pot with veggies; bring to a boil.

  8. Meanwhile, add the noodles to large pot of salted water (not the broth!); cook until just tender, 1-2 minutes. Drain and rinse noodles under cold water. Toss with a drizzle of oil.

  9. Once broth is boiling, reduce to a simmer and add meatballs*; cook, stirring occasionally, until cooked through, 3-4 minutes. *Ground Pork is fully cooked when internal temperature reaches 160 degrees.

  10. Taste broth, season with salt and pepper, as needed.

  11. Divide noodles between serving bowls; top with meatballs, veggies, and as much broth as you like. (You may have some broth left over—Yay, second helpings!) Top with scallion greens and as much garlic chili oil as you like. Serve.


*Optional: Add Soft Boiled Eggs


Perfect Soft Boiled Eggs:

  1. Place room temperature large eggs in a medium-sized saucepan (no more than 4 in a pan) and just cover with cold water.

  2. Bring to the boil, then simmer gently for 6 minutes.

  3. Turn off the heat and place the eggs in a bowl of water with ice for 5 minutes to stop the cooking process.

  4. Carefully peel the eggs before slicing in half.


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