Pork, Sweet Potato and Shiitake Mushroom Ramen

Total Time:
55 min
10 min
45 min

4 servings

  • 1 tablespoon olive oil
  • 8 ounces ground lean pork
  • 2 cups small-diced sweet potatoes
  • 1 cup sliced shiitake mushrooms
  • 2 teaspoons grated ginger
  • 3 cloves garlic, minced
  • Salt and freshly ground black pepper
  • 4 cups low-sodium chicken broth
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon mirin
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon brown sugar
  • 1/2 teaspoon celery seed
  • 2 packages ramen noodles (throw out the seasoning packets!)
  • 4 eggs, over easy or poached
  • Sriracha, for garnish
  • Fresh cilantro, for garnish
Watch how to make this recipe.
  • In a Dutch oven or stockpot, heat the olive oil over medium-high heat. Add the pork and cook until brown, using a wooden spoon to break it up. Use a slotted spoon to transfer the pork to a paper towel-lined plate. Add the sweet potatoes and saute until beginning to become tender, 7 to 8 minutes. Add the mushrooms, ginger and garlic and cook until the mushrooms release their water and begin to brown, 5 to 7 minutes. Season with salt and pepper.

  • Add the chicken broth, using a wooden spoon to scrape up any browned bits on the bottom of the pot. Add the soy sauce, mirin, sesame oil, brown sugar, celery seed and browned pork. Bring to a boil, reduce the heat to a simmer, cover and let simmer 15 minutes. Add the ramen noodles. Simmer until tender, about 5 minutes.

  • Serve in a bowl with an egg on top. Garnish with Sriracha and cilantro.

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