Food Recipes Ginger Meatball Ramen With Greens and Scallions 4.8 (5) 2 Reviews Three elements combine to make this ginger meatball ramen recipe an instant classic: delicious pork meatballs (seasoned with fresh ginger, scallions, and soy sauce), miso-spiked broth, and of course, instant ramen noodles. By Sarah Karnasiewicz Sarah Karnasiewicz Sarah Karnasiewicz is a freelance writer and photographer and was the Digital Food Director for Real Simple for two years. She was also a senior editor for Saveur Magazine. Her contributions include articles for the Wall Street Journal, Vogue, Every Day with Rachel Ray, Epicurious, Food Network, and many more. Highlights: * Was a deputy editor for Salon.com * Wrote Fiji Water's global travel guide, Earth's Finest City Guide * Was a copywriter for Williams Sonoma * Won a James Beard Award for Wine, Spirits, Beverages Real Simple's Editorial Guidelines Updated on August 21, 2022 Print Rate It Share Share Tweet Pin Email Photo: Caitlin Bensel Hands On Time: 25 mins Total Time: 25 mins Yield: 6 serves Ingredients 1 ½ pounds ground pork 2 large eggs ¾ teaspoon freshly ground black pepper 4 scallions, thinly sliced, divided, plus more for serving 1 tablespoon grated fresh ginger (from a 3-in. piece), divided 3 tablespoons soy sauce, divided 3 tablespoons sesame oil, divided 2 tablespoons canola oil 1 quart vegetable broth 2 tablespoons mirin ¼ cup white miso 4 3-oz. pkg. instant ramen noodles or 3 (10-oz.) pkg. fresh ramen noodles 6 heads baby bok choy, trimmed and halved Nori, cut into strips, for serving Directions Stir pork, eggs, pepper, half the sliced scallions, half the ginger, 1½ tablespoons soy sauce, and 1½ tablespoons sesame oil in a medium bowl. Form mixture into 1½-inch balls. Heat canola oil in a large pot or Dutch oven over medium-high. Working in 2 batches, cook meatballs, turning often, until browned and almost cooked through, about 8 minutes. Transfer to a plate; set aside. Heat remaining 1½ tablespoons sesame oil in pot over medium. Add remaining sliced scallions and ginger. Cook, stirring often, until fragrant, about 1 minute. Add broth, 4 cups water, mirin, and remaining 1½ tablespoons soy sauce; bring to a simmer. Whisk a ladleful of warm broth with miso in a small bowl until smooth; stir into soup. Add noodles and meatballs and bring to a simmer. Cook until noodles are just tender and meatballs are cooked through, about 2 minutes. Add bok choy and simmer until just wilted, about 2 minutes. Top each serving with nori and scallions. Rate it Print