Ginger Meatball Ramen With Greens and Scallions


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.

Ginger Meatball Ramen Recipe
Photo: Caitlin Bensel
Hands On Time:
25 mins
Total Time:
25 mins
6 serves


  • 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


  1. 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.

  2. 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.

  3. 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.

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