Pork Meatball Ramen

🥘 Ingredients

• black pepper
  1 tsp
• carrot
  4 oz
• chili pepper
  1 unit
• cooking oil
  7.333 tbsp
• garlic
  2 clove
• ginger
  1 thumb
• ground pork
  20 oz
• mushroom stock concentrate
  1 unit
• panko breadcrumbs
  1 c
• pork ramen stock concentrate
  1 unit
• ramen noodles
  12 oz
• salt
  2 tbsp
• scallions
  4 unit
• spinach
  5 oz

🍳 Cookware

• large pot
• small microwave-safe bowl
• medium bowl
• medium pot

1. 

   1

   Bring a large pot of salted water ( salt ) to a boil. Wash and dry all produce. Peel and mince garlic . Finely chop chili pepper . Trim and thinly slice scallions , separating whites from greens; mince whites. Peel and mince ginger until you have 1 TBSP. Trim, peel, and halve carrot lengthwise; thinly slice crosswise into half-moons.

   salt: 2 tbsp, garlic: 2 clove, chili pepper: 1 unit, scallions: 4 unit, ginger: 1 thumb, carrot: 4 oz
2. 

   2

   In a small microwave-safe bowl , combine ¼ of the garlic with 2 TBSP of cooking oil ; microwave until fragrant, ⏱️ 30 seconds . Season with salt and add as much chili as you like. Set aside. In a medium bowl , combine ground pork , panko breadcrumbs , scallion whites, 2 tsp minced ginger, ¾ tsp salt, and black pepper . Form into 1-inch meatballs.

   cooking oil: 7.333 tbsp, ground pork: 20 oz, panko breadcrumbs: 1 c, black pepper: 1 tsp
3. 

   3

   Heat a large drizzle of oil in a medium pot over medium-high heat. Add spinach and cook until wilted, 2-3 minutes. Season with salt and pepper. Transfer to a plate. Heat another drizzle of oil in same pot over medium-high heat. Add carrot and season with salt and pepper. Cook, stirring, until browned and tender, 5-7 minutes. Add another drizzle of oil, remaining garlic, and remaining minced ginger. Cook until fragrant, ⏱️ 30 seconds .

   spinach: 5 oz
4. 

   4

   Add 3 cups water, pork ramen stock concentrate , and mushroom stock concentrate to pot with carrot; bring to a boil. Meanwhile, add half the ramen noodles to pot with salted water (not the broth!); cook, stirring occasionally, until just tender, 1-2 minutes. Drain and rinse noodles under cold water. Toss with a drizzle of oil.

   pork ramen stock concentrate: 1 unit, mushroom stock concentrate: 1 unit, ramen noodles: 12 oz
5. 

   5

   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.
6. 

   6

   Divide noodles between bowls; top with meatballs, spinach, carrot, and as much broth as you like. (You may have some broth left over—seconds!) Top with scallion greens and as much garlic chili oil as you like. Serve.