The broth on this soup was so dang flavorful I could hardly stand it! The bad news, though, is that all those ramen noodles really soak up any broth leftover. Next time, I'd only put in part of my noodles to serve it the first time, or I'd make this for more of a crowd (if you call 4 a crowd). Kyle & I made this last week, and each time I heated up leftovers, I had to add broth. I also got tired of poaching eggs, so I didn't serve the leftovers with an egg on top, but it was really fabulous with one. This was fun to switch things up - heck, foreign food practically constitutes date-night at our house! :)
8 oz. ground pork
2 C. sweet potatoes, peeled & diced small
1 C. shiitake mushrooms, sliced (in small-town USA, I went with whatever mushrooms I could find!)
2 tsp. grated ginger
3 cloves garlic, minced
4 C. low-sodium chicken broth
2 T. low-sodium soy sauce
1 T. rice wine vinegar
1 T. sesame oil
1 tsp. brown sugar
½ tsp. celery seed
2 packages ramen noodles (just the noodles!)
4 eggs, over easy or poached
Sriracha, for garnish
Cilantro, for garnish
Heat olive oil over medium-heat in a Dutch oven. Add the pork and cook until browned, breaking it up; drain off excess grease and set aside.
Add sweet potatoes to the pan, and saute until tender (7-8 minutes). Add the mushrooms, ginger, and garlic, and cook until the mushrooms are softened. Season with salt & pepper.
Add the chicken broth, scraping the bottom of the pan for bits. Add in the soy sauce, vinegar, sesame oil, brown sugar, celery seed, and browned pork. Bring to a boil, then reduce heat to a simmer and cover to simmer for 15 minutes. Add in noodles, and simmer until tender (about 5 minutes). Serve immediately with garnish.