Clever combination alert! Spaghetti and meatballs meet brothy ramen noodles in a dinner that will have you wondering how you’ve lived so long without it. Three elements combine to make this recipe an instant classic: delicious pork meatballs (seasoned with fresh ginger, scallions, and soy sauce), a miso-spiked broth, and of course, squiggly instant ramen noodles. Baby bok choy provides some greens for healthy balance, plus, they cut through the rich flavors. Hot tip: The ramen will soak up all the broth (making it hard to save leftovers) so if you want to keep extra servings for later, prepare the noodles separately from the broth.

Sarah Karnasiewicz
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Ingredients

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Directions

Instructions Checklist
  • 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.

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  • 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.