Pork Tsukune Ramen

with Baby Bok Choy & Sweet Dumpling Squash

30 MIN

4 Servings

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From the Test Kitchen

One of the most exciting things about ramen is its incredible versatility. The soft, springy noodles and flavorful broth are fixtures of the traditional Japanese dish—but when it comes to the rest of the ingredients, nearly anything goes! We’re making our ramen with authentically seasoned pork tsukune (or meatballs), as well as baby bok choy and sweet dumpling squash, a delicate variety that ripens as temperatures drop. A garnish of crunchy Asian pear completes the deliciously hearty soup. Happy slurping, chefs!

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Nutrition

PER SERVING
Calories

700 Cals (est.)

fresh

ingredients

1⅛ lbs Ground Pork
1½ lbs Fresh Ramen Noodles
6 oz Baby Bok Choy
3 Scallions
1 Asian Pear
1 Sweet Dumpling Squash
1 1-Inch Piece Ginger
¼ cup Panko Breadcrumbs
¼ cup Soy Glaze
¼ cup White Miso Paste
2 tsps Ramen Spice Blend (Black Sesame Seeds, White Sesame Seeds, Ground Sansho Pepper & Kibbled Nori)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut off and discard both ends of the squash. Halve the squash lengthwise; remove and discard the pulp and seeds, then cut crosswise into ¼-inch-thick pieces. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Peel and mince the ginger. Cut off and discard the root ends of the bok choy; separate the leaves. Core the pear and cut into thin sticks.

2 Roast the squash:

Place the squash on a sheet pan. Drizzle with oil and season with salt and pepper; toss to thoroughly coat. Arrange the seasoned squash in a single, even layer. Roast 18 to 20 minutes, or until tender when pierced with a fork. Remove from the oven and set aside in a warm place.

3 Form & cook the meatballs:

While the squash roasts, in a large bowl, combine the ground pork, breadcrumbs, half the ginger, half the white bottoms of the scallions and all but a pinch of the spice blend; season with salt and pepper. Gently mix to combine. Using your hands, form into 24 equal-sized meatballs. In a large, high-sided pan (or pot), heat 1 tablespoon of oil on medium-high until hot. Add the meatballs; loosely cover the pan with foil. Cook, turning occasionally, 6 to 8 minutes, or until browned on all sides and cooked through.

4 Make the sauce:

While the meatballs cook, in a small bowl, combine the miso paste, soy glaze and ½ cup of warm water. Whisk until smooth.

5 Make the vegetable broth:

While the squash continues to roast, add the remaining ginger and white bottoms of the scallions to the pan of meatballs. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the bok choy, sauce and 3 ½ cups of water. Simmer, stirring occasionally, 4 to 6 minutes, or until thoroughly combined and the bok choy has wilted. Remove from heat and season with salt and pepper to taste.

6 Cook the noodles & serve your dish:

Add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 3 minutes, or until tender. Drain thoroughly and rinse under warm water to prevent sticking. Divide the cooked noodles, vegetable broth, cooked meatballs and roasted squash between 4 bowls. Garnish with the pear, green tops of the scallions and remaining spice blend. Enjoy!