RAMEN SOUP WITH MUSHROOMS AND PORK

Ramen Soup with Mushrooms and Pork image

Start with our mushroom- and pork-based ramen, then make it your own with your favorite toppings.

Provided by Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 8

Number Of Ingredients 15

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

Steps:

In 5-quart Dutch oven, heat oil over medium heat. Crumble pork into hot oil; cook on all sides until no longer pink. Transfer with slotted spoon to paper towel-lined plate.
Add mushrooms, green onion whites and salt to Dutch oven; cook about 8 minutes or until mushrooms release juices and turn brown. Transfer to plate; set aside.
Add mirin, soy sauce and gingerroot to Dutch oven; stir about 2 minutes or until thickened. Add broth; heat to boiling over high heat. Stir in noodles, pork and mushrooms; return to boiling. Reduce heat to medium-low; simmer 3 to 4 minutes or until noodles soften.
Divide mixture among 8 bowls. Top with green onion greens. Serve with lime wedges and Toppings.

Nutrition Facts : Calories 210, Carbohydrate 19 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 11 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 4 g, TransFat 0 g