Pork Meatball & Mushroom Ramen
with Garlic Chili Oil
- Wheat
Our chefs are obsessed with ramen—and no, we don’t mean the microwave variety. We’re talking about that soul-stirring combination of rich broth, tender meat and veggies, and a tangle of chewy noodles. This version stars tender, ginger-infused pork meatballs in a super-flavorful broth with umami-packed mushrooms and sweet, tender carrot slices. Each bowl’s topped off with a homemade garlic chili oil and aromatic scallion greens. If you weren’t a hopeless ramen-tic yet, this will make you one.
Ingredients
3 ounce
Carrot
6 ounce
Ramen Noodles
2 unit
Pork Ramen Stock Concentrate
1 clove
Garlic
1 unit
Mushroom Stock Concentrate
10 ounce
Ground Pork
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
2 unit
Scallions
1 thumb
Ginger
1 unit
Chili Pepper
4 ounce
Button Mushrooms
Not included in your delivery
10 teaspoon (tsp)
Cooking Oil
3 teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry all produce. • Peel and mince or grate garlic. Finely chop chili. Trim and thinly slice scallions, separating whites from greens; finely chop whites. Peel and mince ginger until you have 1 TBSP (2 TBSP for 4 servings). Trim and thinly slice mushrooms. Trim, peel, and halve carrot lengthwise; thinly slice crosswise into half-moons.
• In a small microwave-safe bowl, combine ¼ of the garlic with 2 TBSP oil (4 TBSP for 4 servings); microwave until fragrant, 30 seconds. Season with salt and add as much chili as you like. Set aside. • In a medium bowl, combine pork*, panko, scallion whites, 2 tsp minced ginger (4 tsp for 4), ¾ tsp salt (1½ tsp for 4), and pepper. Form into 1-inch meatballs. • Place meatballs on a baking sheet. Roast on top rack until browned and cooked through, 12-15 minutes.
• 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. • Add a drizzle of oil, remaining garlic, and remaining minced ginger. Cook until fragrant, 30 seconds.
• Add 3 cups water (6 cups for 4 servings), pork ramen stock concentrates, and mushroom stock concentrate to pot with veggies; bring to a boil. • Meanwhile, add noodles to large pot of boiling 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.
• Once meatballs are done, reduce broth to a low simmer; add meatballs and any roasting juices from baking sheet. Cook until flavors have combined, 2-3 minutes. • Taste broth and season generously with salt and pepper.
• Divide noodles between serving bowls; top with meatballs, veggies, and as much broth as you like. (You may have some broth left over—second helpings!) Top with scallion greens and as much garlic chili oil as you like. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the rich, savory broth and ginger-infused meatballs; some found it a bit bland and added extra seasoning.
- Ease of prep: Prep time often exceeded estimates, with several steps and chopping required, but most found it worthwhile.
- Suggestions: Consider browning meatballs before adding to broth; add soy sauce or extra herbs for deeper flavor 🍲.
- Portions: Several wished for more noodles, especially for 4-serving meals; some had plenty for leftovers.
- Vegetables: A few suggested adding more variety like bok choy, spinach, or bamboo shoots for extra texture and nutrition.
Reviews from our home cooks
This is a delicious soup, but I wouldn't really call it ramen. It's more of a ramen-adjacent noodle soup. A European pork meatball and mushroom soup with noodles cosplaying as ramen. The noodle texture isn't really ramen, and the flavor profile is almost but not quite Japanese. But it's still really delicious! A friend and I had it for dinner and had leftovers as a midnight snack, and have another bowl waiting for me tonight. The recipe for two would easily feed three.
The flavor was good and an easy recipe but honestly a little greasier than I like. I would recommend substituting oil where possible, specifically the chili garlic oil that I didn't feel made any impact on the flavor. The meatball and ramen were good but overall just an okay meal.
I enjoyed cooking and eating the beef meatball and mushroom ramen. It was so delicious! As soon as I see it on the menu, I'll be ordering it again. It hit the spot and filled my belly. I was stuffed!
We added ginger, garlic and chili oil to the meatballs, and sauteed the mushrooms with garlic and chili oil, brought a really nice flavor to the shrooms, also added white miso to the broth.
Awesome dish, the meatballs with ramen was a weird idea but it tasted great and I loved the garlic chili oil.
All I can say is yumm! So good, we loved this pork/mushroom ramen dish. We had to cook the meatballs for 10mins+ instead of the 3 mins it said on the recipe but it was still amazing! Good jobs everyone!♡
Four stars for a uncommon recipe, but the dish is not without improvements. My major peeve is that the final dish is very oily: from the roasting juices from the meatballs, from cooking the veggies, from tossing the noodles, and from the chili oil. The chili oil was particularly ineffective - I couldn't taste any of the garlic or the chili - so I would omit it if I had to make the dish again. The prep work was also quite substantial (10 minutes is a severe underestimate), but was worth it for the aromatic broth.
This ramen dish was really good. One thing that it was missing was some green. I added in some chopped broccoli for color and flavor. I felt as though the stock was missing something and added a dash of sesame oil along with additional chicken/beef packets. I tossed the cooked ramen noodles with a drizzle of the garlic chili oil and served the rest of the oil on the side. I added the remaining finely chopped chili pepper into the ramen stock after adding what was needed for the garlic chili oil. This dish hit all the senses. Everything came out delicious.
As good as real restaurant ramen, only made easily at home. I added soft boiled egg and some more scallions along with sliced radish I had left over from another dish. Such a good broth and I really love the meatballs in this.
This is one of the best Hello Fresh Meals I've ever had. Super delicious. I slightly altered the recipe: I put more ginger into the meatballs (for a "fresher" flavor) and less into the broth and I didn't pan fry the mushroom slices (I only threw them into the boiling broth for 1 minute before serving which also made them taste more fresh)
