Name: Pork, Sweet Potato and Shiitake Mushroom Ramen
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 servings
Ingredients: 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

Directions

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.

Pork, Sweet Potato and Shiitake Mushroom Ramen

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