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Ramen Soup with Mushrooms and Pork
Ramen Soup with Mushrooms and Pork
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Prep Time:
45 minutes
Total Time:
50 minutes
Elevate pork and mushroom ramen with custom toppings.
Ingredients:
  • 1 tablespoon vegetable oil
  • 1/2 lb ground pork
  • 1 lb sliced fresh mushrooms
  • 1 bunch green onions, sliced on the bias, white and green parts separated
  • 1/4 teaspoon salt
  • 1/2 cup mirin or dry white wine
  • 3 tablespoons soy sauce
  • 2 tablespoons finely chopped gingerroot
  • 2 cartons (32 oz each) Progresso™ unsalted chicken broth
  • 2 packages (3 oz each) instant ramen noodle soup mix (discard seasoning packets or save for another use)
  • 8 lime wedges
  • 2 tablespoons julienned radish
  • 2 tablespoons pickled ginger
  • 2 tablespoons chile garlic sauce
  • 4 boiled eggs, halved
Instructions:
  • Heat oil in a 5-quart Dutch oven over medium heat. Add crumbled pork and cook on all sides until no longer pink. Remove pork with a slotted spoon and place on a paper towel-lined plate.
  • In a Dutch oven, sauté mushrooms, green onion whites, and salt for about 8 minutes until mushrooms release their juices and turn brown. Transfer to a plate and set aside.
  • Combine mirin, soy sauce, and gingerroot in a Dutch oven, stirring for about 2 minutes until thickened. Bring the mixture to a boil over high heat after adding the broth. Stir in noodles, pork, and mushrooms. Once boiling, reduce heat to medium-low and simmer for 3 to 4 minutes until noodles soften.
  • Divide the mixture evenly into 8 bowls, garnish with fresh green onion tops, and serve with lime wedges and your favorite toppings.

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