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olive oil ground lean pork sweet potatoes shiitake mushrooms ginger garlic salt low-sodium soy sauce mirin sesame oil brown sugar celery Ramen noodles eggs fresh cilantro
Viewed: 26 - Published at: 7 years agoIngredients
- 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
Method
- 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.
