The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Fragrant Free-range Pork Meatball Ramen
A fragrant, umami-packed bowl of comfort. Juicy free-range British pork meatballs, infused with coriander and lime zest, simmer in a rich Asian-spiced broth. Served with tender pak choi, spring onion, green beans and wide brown rice noodles, then finished with fresh pea shoots, crispy nori, and a squeeze of lime.
High protein
6 plants
Serving size
Ingredients
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 1 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 4 tbsp Asian paste (Soya) (Garlic, Ginger, Tamari sauce (Water, Soyabeans, Salt, Spirit Vinegar), Red Chilli, Rapeseed oil, Yeast extract powder (Yeast Extract, Salt).)
- 8 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 200g wide brown rice noodles (brown rice flour (84%), water)
- 4g organic toasted nori (Sunflower oil*, toasted nori sea vegetable* (47%), sea salt. *organically grown.)
- 4 spring onion
- 1 handful of fresh coriander
- 240g green beans
- 500g free-range pork mince
- 3 pak choi
- 80g pea shoots
- 1 unwaxed lime
Nutritional Information
Calories: 581
Protein: 35g
Carbs: 48g
Fat: 27g
Fragrant Free-range Pork Meatball Ramen
A fragrant, umami-packed bowl of comfort. Juicy free-range British pork meatballs, infused with coriander and lime zest, simmer in a rich Asian-spiced broth. Served with tender pak choi, spring onion, green beans and wide brown rice noodles, then finished with fresh pea shoots, crispy nori, and a squeeze of lime.
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Cooking Instructions
Before you start
- Pull out 2 large saucepans, a large bowl, a sieve, a measuring jug & a grater
Prep the ingredients
- Trim and cut the pak choi into bite-sized pieces. Slice the spring onion into 2cm pieces. Trim and cut the green beans into 2cm pieces. Thinly slice the nori
Make the meatballs
- Finely chop the coriander. Zest and quarter the lime
- In the large bowl, combine the pork mince, lime zest, half the ginger & garlic paste and half the coriander. Season with a pinch of salt and pepper
- Form into 16 meatballs
Simmer the meatballs
- Heat a large saucepan with 1 tbsp oil on medium-high heat. Once hot, add the meatballs and fry for 5 mins, turning occasionally, until golden brown
- Stir in the Asian paste, miso paste, stock powder, the remaining ginger & garlic paste and 1.2l water. Bring to the boil, then lower the heat and simmer for 14 mins
- Add the pak choi, spring onion and green beans in the final 4 mins, until the veg is soft and the meatballs are cooked through
Time to noodle
- Meanwhile, bring the other large saucepan filled with salted water to the boil
- Once boiling, add the noodles to the saucepan, gently separate with a fork and boil for 6-7 mins, until cooked. Drain, then rinse under cold water
Plate up
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
- Stir the juice from half the lime into the broth. Serve the noodles into bowls, pouring over the pork meatball broth. Top with the pea shoots, nori, remaining coriander and remaining lime, cut into wedges
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