PORK, SWEET POTATO AND SHIITAKE MUSHROOM RAMEN

Pork, Sweet Potato and Shiitake Mushroom Ramen image

Provided by Katie Lee Biegel

Time 1h

Yield 4 servings

Number Of Ingredients 17

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

Steps:

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.

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