Mushroom Broth Ramen with Mushroom & Pork Meatballs

Delicious ramen bowl with Gochujang, mirin and bok choi
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Prep Time 20 minutes
Cook Time 30 minutes
Course Lunch
Cuisine Asian, Japanese
Servings 4



  • 2 garlic cloves, minced
  • 2 tbsp finely grated ginger
  • 4 spring onions, thinly sliced
  • 500 ml mushroom stock
  • 1 tbsp Gochujang (or any red chilli paste of your choice)
  • 1 tbsp mirin
  • 1 tsp soy sauce
  • 250 g portabellini or button mushrooms, sliced
  • 2 baby bok choi, halved length wise
  • 450 g dried ramen noodles
  • 2 large eggs

For the meatballs:

  • 250 g white button mushrooms
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tsp sesame oil
  • ½ tsp salt
  • ½ tsp chilli flakes, or more to taste
  • ¼ cup panko breadcrumbs
  • 1 egg
  • 250 g pork mince
  • Olive oil
  • To serve: sesame seeds, sliced spring onions, sliced red chillies


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 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 a 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 veg are just tender but retain some good texture.
    Turn broth down to a low heat to keep warm.
    Cook the noodles asper 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.
Keyword noodles, ramen