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

Instructions

1. Watch how to make this recipe.
2. 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.
3. 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.
4. Serve in a bowl with an egg on top. Garnish with Sriracha and cilantro.