This soup has an excellent light broth that pairs well with the fatty pork meatballs and spicy broccoli.
Pork Meatball Ramen
- 1 lb ground Italian sausage
- 1 cup dried shiitake mushrooms soaked in 2 cups boiling water
- 1 head broccoli cut into bite sized pieces
- 2 chili de arbols diced
- 1 bunch turnip greens washed and leaves torn from stems by hand
- 1 bunch green onions diced fine green and white parts separated
- 2 tbsp ginger minced
- 3 tbsp red miso paste
- 1 tbsp fish sauce
- 5-6 cups vegetable broth
- 1 lb rice noodles
Squeeze all liquid from dried mushrooms and chop into fine dice. Mix miso paste with mushroom water until smooth. In a bowl combine the ground sausage, fish sauce, half the diced mushrooms and all the white parts of the onion. Mix well and form into meatballs slightly smaller than a golf ball. In a frying pan brown meatballs on all sides quickly and then set aside. Cover rice noodles in boiling water and let sit until soft. In a large wok heat 1 tbsp vegetable oil over medium high heat. Add ginger and chilis and stir fry until beginning to brown. Add broccoli stems and fry until soft then add mushroom water and vegetable stock and bring to a boil. Turn down to a simmer and add meatballs. Cook until meatballs are almost done then add greens, 3/4 green onion tops and broccoli florets. Cook until broccoli is softened. Spoon some noodles into a bowl and top with meatball soup. Sprinkle more green onion over top and serve.