Oriental Pork & Spinach Soup

This Asian-inspired soup builds a full meal in one pot: tiny pork meatballs seasoned with soy sauce and pepper, ramen noodles, and fresh spinach wilted into a garlic-rich chicken broth. It’s the kind of bowl that warms you from the inside out and comes together faster than ordering takeout.

The cornstarch mixed into the ground pork is what keeps the meatballs tender and silky instead of dense and rubbery. It binds the meat loosely, creating a smoother texture that almost melts in the broth. Roll them small, about ¾ inch, so they cook through in the 10-minute simmer without falling apart.

Timing is everything in the last few minutes. Ramen noodles go in after the meatballs are cooked and only need 2 minutes. The spinach goes in last and gets exactly 1 minute covered, just enough to barely wilt. Overcook either one and you’ll have mushy noodles and grey, limp spinach instead of that bright, fresh finish.

Chef Tips

• Four cloves of garlic sautéed until golden gives the broth a deep, aromatic base. Don’t brown them past golden or they turn bitter.
• Wet your hands before rolling the meatballs. Ground pork is sticky and the water prevents it from clinging to your palms.
• Discard the ramen seasoning packet and use the noodles only. The broth is already seasoned with soy sauce and chicken broth.
• Use fresh spinach, not frozen. Frozen spinach releases too much water and dilutes the broth.

Variations

• Add a teaspoon of grated fresh ginger with the garlic for a sharper, more traditional Asian flavor.
• Swap ramen for rice noodles or udon for a different noodle texture.
• Stir in a beaten egg in a thin stream at the end for an egg drop soup finish.