Sweet Potato Soy Ramen & Poached Eggs

🥘 Ingredients

• Crispy Fried Onions
  2 unit
• Miso Sauce Concentrate
  2 unit
• Mushroom Stock Concentrate
  2 unit
• Pho Stock Concentrate
  2 unit
• Sweet Soy Glaze
  8 TBSP
• black pepper
  1 tsp
• cooking oil
  1 tbsp
• eggs
  4 unit
• ginger
  2 thumb
• green bell pepper
  2 unit
• one
• ramen noodles
  9 oz
• rice wine vinegar
  3.333 tbsp
• salt
  1 tsp
• scallions
  4 unit
• sesame seeds
  2 tbsp
• sriracha
  2 tsp
• sweet potato
  4 unit

🍳 Cookware

• medium pot
• large pot
• large pot
• medium bowl
• large pot
• large pot
• large pot
• medium pot
• strainer
• medium bowl
• ladle
• strainer
• strainer
• ladle
• ladle
• medium pot
• slotted spoon

1. 

   1

   Bring a medium pot of plain water to a boil, then reduce to a low simmer and cover. Bring a large pot of salted water to a boil. Wash and dry all produce. Dice sweet potato into ½-inch pieces. Core and dice green bell pepper into ½-inch pieces. Trim and thinly slice scallions , separating whites from greens. Peel and mince or grate ginger .

   sweet potato: 4 unit, green bell pepper: 2 unit, scallions: 4 unit, ginger: 2 thumb
2. 

   2

   Once the large pot of salted water is boiling, add ramen noodles . Cook, stirring occasionally, until tender, ⏱️ 2 minutes . Turn off heat. Drain and rinse noodles under cold water. Toss with a drizzle of cooking oil . TIP: Rinsing stops the cooking and helps prevent plain from sticking. Transfer to a medium bowl and wipe out large pot .

   ramen noodles: 9 oz, cooking oil: 1 tbsp
3. 

   3

   Heat a large drizzle of oil in the used large pot over medium-high. Add sweet potatoes; lightly season with salt and black pepper . Cook, thinking occasionally until sweet potatoes brown and soften, ⏱️ 6 minutes . If they are browning too fast, decrease the heat and add more oil if needed. Stir in the bell pepper, scallion whites, and ginger; cook until bell pepper softens, ⏱️ 4 minutes more.

   salt: 1 tsp, black pepper: 1 tsp
4. 

   4

   To the vegtable large pot , add 3 cups water (5½ cups for 4 people), Sweet Soy Glaze , Miso Sauce Concentrate , Pho Stock Concentrate , and Mushroom Stock Concentrate . Stir to combine. Bring to a boil and cook until sweet potatoes are tender, ⏱️ 4 minutes . Remove from the heat. Stir in rice wine vinegar (1 TBSP for 2 portions, 2 TBSP for 4) and cover to keep.

   Sweet Soy Glaze: 8 TBSP, Miso Sauce Concentrate: 2 unit, Pho Stock Concentrate: 2 unit, Mushroom Stock Concentrate: 2 unit, rice wine vinegar: 3.333 tbsp
5. 

   5

   Once the first medium pot is gently sumering, place a strainer over another medium bowl . While keeping a ladle inside from a spray, crack one of the eggs into the strainer ; swirl gently for ⏱️ 10 seconds so loose thin egg white drains out. Gently move the strainer with the egg toward the prepared ladle so the egg slides into it.

   one, eggs: 4 unit
6. 

   6

   Keep the ladle upright and submerge slowly into the medium pot , letting water flow over the egg. Hold in it ⏱️ 5 seconds , then gently tip the egg whole completely in. Poach until the white is set, ⏱️ 4 minutes . Remouge with a slotted spoon onto a towel lined plate. Instant repeat with remaining eggs; put aside.
7. 

   7

   Divide the warm ramen noodles into + bowls and ligh broth over them. Drizzle with remaining vinegar if you like. Top with the poached eggs; sprinkle with sesame seeds and Crispy Fried Onions . Drizze sriracha to taste, and top with the garlic greens. Serve.

   sesame seeds: 2 tbsp, Crispy Fried Onions: 2 unit, sriracha: 2 tsp