Ramen Soup with Mushrooms and Pork

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

1. 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.
2. 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.
3. 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.
4. Divide mixture among 8 bowls. Top with green onion greens. Serve with lime wedges and Toppings.