Pork, Sweet Potato and Shiitake Mushroom Ramen

4.6(31)

by Katie Lee Biegel·published 2015-07-01

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Main Dish

Servings

4 servings

Total time

—

Calories / serving

512 kcal

Ingredients (17)

serves

1 tablespoon olive oilolive-oil
8 ounces ground lean pork
2 cups small-diced sweet potatoespotato
1 cup sliced shiitake mushroomsshiitake-mushroom
2 teaspoons grated gingerginger
3 cloves garlic, mincedgarlic
Salt and freshly ground black peppersalt-and-pepper
4 cups low-sodium chicken brothchicken-broth
2 tablespoons low-sodium soy saucesoy-sauce
1 tablespoon mirinmirin
1 tablespoon toasted sesame oiltoasted-sesame-oil
1 teaspoon brown sugarbrown-sugar
1/2 teaspoon celery seedcelery-seed
2 packages ramen noodles (throw out the seasoning packets!)
4 eggs, over easy or poachedegg
Sriracha, for garnishsriracha
Fresh cilantro, for garnishcilantro

Instructions (3 steps)

01In 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.

02Add 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.

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