Ramen Soup with Mushrooms and Pork

Ramen Soup with Mushrooms and Pork

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

  • Minutes Prep Time
  • Minutes Total
  • 8 Recipe Yield
  • 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.


  • 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

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