Ingredients:

• 1 TBS olive oil
• 1 lb ground pork (or beef)
• 1 cup of diced sweet potatoes
• 1.5 cups of shiitake mushrooms sliced
• 2 tsp ginger powder
• 1.5 tsp minced garlic
• sea salt and freshly ground black pepper
• 6 cups of low sodium chicken broth
• 2 TBS coconut aminos
• 1 TBS mirin (typically found on the international aisle)
• 1 TBS sesame oil
• 1/2 tsp coconut sugar
• 1 tsp celery salt
• 2 packages of ramen noodles (discard the gross spice packet)
• 4-5 soft boiled eggs (1 per serving)
• 1/2 tsp cayenne pepper (omit if you can’t do the spicy)
• hot sauce

What to do:

• Heat olive oil over medium high heat in a dutch oven
• Add meat and cook until brown; chop up the meat into very small pieces
• Use a slotted spoon to remove meat to paper towel lined bowl
• Add diced sweet potatoes and saute until tender (7-8 min)
• Add mushrooms ginger and garlic
• Add salt and pepper to taste
• Add chicken broth, coconut aminos, mirin, sesame oil, coconut sugar, celery salt and cooked meat
• Bring to a boil, reduce to simmer cover and cook for 15-20 minutes
• While simmering, cook your soft boiled egg
  • Pour enough water into a pot that could cover the eggs by 1 inch
  • Bring to a boil
  • While water is boiling, set eggs out on a counter (to bring to room temp) and prepare a bowl of ice water (to be used later)
  • Once the water is boiling, carefully place the eggs in
  • Cook for 6-7 minutes
  • Remove with a slotted spoon and place into the ice water
  • Once cooled – peel and set aside
• Add ramen noodles and simmer on low (still covered) for 5-10 minutes until noodles are tender
• Sprinkle with cayenne pepper
• Serve with hot sauce and soft boiled egg