• Katherine Arthurs

Quick Sesame Pork Meatball Ramen Bowls

I really don't ever need an excuse to make a broth soup. It's so comforting and warms the soul.

I love a good bowl of ramen inspired soup. This version is quick and easy. With a few staple ingredients - like miso, ground pork and dried mushrooms you can create great depth a flavor in a simple chicken bone broth base.

What I love about bowls like this, is each person can make the bowl how they like. Don't want the meatballs - just add more noodles. Or love more herbs and hot sauce - do it your way!

Use this recipe as a base for your other ramen bowl creations. I used Udon noodles - frankly because, my kids love them and they are thicker - what's not to love. They were fresh and flash frozen, so they take about 45 seconds to warm up. Yes!

Quick Sesame Pork Meatball Ramen Bowls

1/2-1 oz. dried porcini mushrooms

1 lb. ground pork

1/4 teaspoon salt

2 tablespoons sesame seeds

1 heaping tablespoon gluten free panko or breadcrumbs

1 teaspoon fresh ginger, minced

2 tablespoons sesame oil, divided

3 heaping tablespoons white miso

3 tablespoons soy sauce

1/2 teaspoon sriracha sauce (or other hot sauce), more to garnish

5 cups chicken bone broth

2 bunches of baby bok choy, quartered

1 carrot, shredded, pealed or grated

1 small bunch enoki mushrooms, trimmed & cleaned

1 package udon or ramen noodles

1/2 -1 cup Thai basil, chopped

2 scallions, sliced

Place the dried mushrooms in a small bowl and cover with boil water. Let sit until needed.

To make the meatballs, combine the pork, salt, sesame seeds, panko and fresh ginger in a bowl. Mix together until fully combined. Using a tablespoon scoop, measure out the meatballs. Roll them in your hands quickly to form them into balls.

Heat a medium skillet up over medium/high heat. Add in 1 tablespoon sesame oil. When the pan is heated add in the meatballs - leaving a little space between each one. Let cook on the first side for 2 minutes or until it is toasted brown. Using tongs, flip them over to the sides of each meatball. Repeat for 2 minutes and flip to the bottom or opposite side. When they are all browned and cooked through, turn the heat off.

Heat a pot of water with a large pinch of salt in it over high heat. When it boils, add in the noodles and cook according to the package instructions. Drain and rinse with cold water. Set aside until needed.

Meanwhile, heat a medium saucepot over medium/high heat. Add in the white miso, soy sauce and sriracha. Mix around with a wooden spoon and cook for 2 minutes. Pour in the broth. Stir to combine and bring up to a simmer. Add in the bok choy and carrots. Keep on a low simmer and cook for 2 minutes. Turn the heat off.

When you are ready to serve, drain the mushrooms from the water. Slice up and transfer them to the broth saucepot. Add in half of the enoki mushrooms and 1/2 of the Thai basil and scallions.

In serving bowls, add in noodles and ladle the broth over the noodles. Add in the meatballs and garnish with more Thai basil and scallions.

Serve with extra hot sauce and herbs.


Don't want to make meatballs? Brown the meat in the saucepot and then start with step 4.

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