by Morsels of Life | CJ Huang
Fresh ramen, topped with ginger and green onion pork meatballs served in miso soup, then garnished with roasted winter squash for one scrumptious pork meatball ramen.

 
Prep time:
Cook time:
Total time:
Servings: 4
Cuisine: Japanese
Category: noodles, meals

 

Materials:

Mass Weight Volume Number Material Notes
457 grams 16.125 ounces pork, ground
353 grams 12.5 ounces fresh ramen noodles
270 grams 9.5 ounces bok choy, washed and separated You can also substitute spinach.
33 grams 1.25 ounces 2 green onions, sliced
251 grams 8.75 ounces 1 Asian pear, cut into wedges optional
382 grams 13.5 ounces 1 sweet dumpling squash, cut into wedges and seeds removed You could substitute another winter squash, such as delicata.
22 grams 3/4 ounce 4 teaspoons 1 inch segment ginger, grated
23 grams 3/4 ounces 1/4 cup breadcrumbs
1/4 cup soy sauce
1/4 cup miso I used white miso. For a stronger flavor, you could also use red miso or a mix.
2 teaspoons furikake

Methods:

  1. Gather all materials.
  2. Place squash on a baking tray and spritz with oil. I also used a bit of pepper. Roast for about 15 minutes at 400F.
  3. Meanwhile, combine pork, panko, half the ginger, furikake, and green onions, mixing until homogeneous. Form into meatballs, and heat them in a bit of oil until cooked through.
  4. Mix together miso, ginger, and soy sauce, adding water to bring total volume to 4 cups.
  5. Add bok choy to pot with meatballs, along with sauce from Step 5, simmering until bok choy cooked to desired tenderness.
  6. Cook ramen noodles following package directions. Place 1 serving of noodles in each bowl, and then add a quarter of the soup, meatballs, roasted squash, and Asian pear. Garnish with furikake and additional green onions if desired.

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Calories (Cal): 430 ・ Sodium (mg): 1830 ・ Fat (g): 10 ・ Protein (g): 36 ・ Carbs (g): 50 ・ Fiber (g): 6
Nutritional values are estimates only. See our full nutrition disclosure here.
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