Mushroom Broth Ramen with Mushroom & Pork Meatballs
Delicious ramen bowl with Gochujang, mirin and bok choi
Ingredients
Ramen:
- 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
Instructions
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.