Pork, Sweet Potato and Shiitake Mushroom Ramen

• 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

1. In a Dutch oven or stockpot, heat the olive oil over medium-high heat.
2. Add the pork and cook until brown, using a wooden spoon to break it up.
3. Use a slotted spoon to transfer the pork to a paper towel-lined plate.
4. Add the sweet potatoes and saute until beginning to become tender, 7 to 8 minutes.
5. Add the mushrooms, ginger and garlic and cook until the mushrooms release their water and begin to brown, 5 to 7 minutes.
6. Season with salt and pepper.
7. Add the chicken broth, using a wooden spoon to scrape up any browned bits on the bottom of the pot.
8. Add the soy sauce, mirin, sesame oil, brown sugar, celery seed and browned pork.
9. Bring to a boil, reduce the heat to a simmer, cover and let simmer 15 minutes.
10. Add the ramen noodles.
11. Simmer until tender, about 5 minutes.
12. Serve in a bowl with an egg on top.
13. Garnish with Sriracha and cilantro.

olive oil, ground lean pork, sweet potatoes, shiitake mushrooms, ginger, garlic, salt, lowsodium, soy sauce, mirin, sesame oil, brown sugar, celery, ramen noodles, eggs, fresh cilantro

Taken from www.foodnetwork.com/recipes/katie-lee/pork-sweet-potato-and-shiitake-mushroom-ramen.html (may not work)