Coconut Curry Ramen with Pork Meatballs

Coconut Curry Ramen with Miso Pork Meatballs

(Serves 2)

Pork Meatballs:

2 tablespoons mayonnaise

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon ginger powder

2 teaspoons miso paste

2 teaspoons soy sauce

2 teaspoon rice vinegar

1 teaspoon brown sugar

1 lb. ground pork

Kosher salt

6 ounces trumpet or oyster mushrooms, halved lengthwise

3 small heads of baby bok choy, halved lengthwise

2 tablespoons olive oil

2 tablespoons soy sauce

Coconut Curry Broth:

4 cups chicken broth

1 can coconut milk

3 tablespoons fish sauce

1 tablespoon brown sugar

Juice of ½ lime

2 teaspoons red curry paste

3 cloves garlic, finely minced

2 packs of fresh ramen, cooked to package instructions

2 soft-boiled eggs, cooked to your preference, cut in half

Toasted sesame oil

Make the Meatballs

Preheat the oven to 450 degrees F and line a baking sheet with tin foil. In a medium bowl, mix the mayonnaise, garlic, ginger, miso paste, soy sauce, rice vinegar, and brown sugar until well combined. Add the ground pork and mix until just combined. Roll into 1½-inch balls and transfer to the baking sheet. Sprinkle with salt and bake the meatballs for 20-25 minutes, until cooked through.

Roast the Vegetables

Line a baking sheet with tin foil or parchment paper. Toss the mushrooms and bok choy with olive oil and soy sauce and transfer to the prepared baking sheet. Roast for 15 minutes at 450 degrees F.

Make the Broth

In a large pot, whisk together the chicken broth, coconut milk, fish sauce, brown sugar, and lime juice. Bring to a simmer and add the red curry paste and garlic and whisk until combined. Bring to a boil and boil for 5 minutes. Reduce heat to a simmer and keep warm until ready to use.

Assemble the Ramen Bowls

Cook and divide the ramen noodles amongst two bowls. Add just enough broth to cover the noodles. Top the noodles with the mushrooms, boy choy, soft boiled eggs, and pork meatballs. Drizzle with toasted sesame oil before serving.