Pork, Sweet Potato and Shiitake Mushroom Ramen

  • Level: Easy
  • Total: 1 hr
  • Active: 45 min
  • Yield: 4 servings
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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 


  1. 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.
  2. 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.
  3. Serve in a bowl with an egg on top. Garnish with Sriracha and cilantro.
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