Pork, Sweet Potato and Shiitake Mushroom Ramen

• servings: 4 servings
• total time: 1 hour

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

Or undon noodles or 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.

Nutrition

• Calories: 512
• Total Fat: 23g
• Saturated Fat: 7g
• Cholesterol: 193mg
• Sodium: 1248mg
• Total Carbohydrate: 47g
• Dietary Fiber: 4g
• Total Sugars: 5g
• Protein: 29g