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
Preparation
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.
