Pork Meatball & Mushroom Ramen
with Garlic Chili Oil
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 clove
Garlic
1 unit
Chili Pepper
2 unit
Scallions
1 thumb
Ginger
4 ounce
Button Mushrooms
10 ounce
Ground Pork
¼ cup
Panko Breadcrumbs
(Contains Wheat)
2 unit
Pork Ramen Stock Concentrate
1 unit
Mushroom Stock Concentrate
6 ounce
Ramen Noodles
(Contains Wheat)
3 ounce
Carrot
Not included in your delivery
Salt
Pepper
10 teaspoon
Vegetable Oil
Nutrition Values
Utensils
Instructions
• 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 greens and whites; 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 and 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.
• 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 another drizzle of oil and remaining garlic and 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 half the noodles (all for 4) to large pot of 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 broth is boiling, reduce to a simmer and add meatballs; cook, stirring occasionally, until cooked through, 3-4 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.
