Pork, Sweet Potato and Shiitake Mushroom Ramen
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 512
- Total Fat
- 23
- Saturated Fat
- 7
- Carbohydrates
- 47
- Dietary Fiber
- 4
- Sugar
- 5
- Protein
- 29
- Cholesterol
- 193
- Sodium
- 1248
- Total: 1 hr
- Active: 45 min
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
- 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.