Sweet Potato Soy Ramen & Poached Eggs

🥘 Ingredients

• black pepper
  1 tsp
• cooking oil
  4 tbsp
• crispy fried onions
  2 tbsp
• egg
  2 unit
• ginger
  2 tbsp
• green bell pepper
  2 unit
• miso sauce concentrate
  1 tbsp
• mushroom stock concentrate
  1 tbsp
• pho stock concentrate
  1 tbsp
• ramen noodles
  2 packets
• rice wine vinegar
  1 tbsp
• salt
  1 tsp
• scallions
  2 unit
• sesame seeds
  1 tbsp
• sriracha
  1 tbsp
• sweet potato
  2 unit
• sweet soy glaze
  2 tbsp

🍳 Cookware

• medium pot
• large pot
• medium bowl
• fine-mesh strainer
• medium bowl
• ladle
• slotted spoon
• paper towel

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. 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 ginger .

   sweet potato: 1 unit, green bell pepper: 1 unit, scallions: 2 unit, ginger: 1 tbsp
2. 

   2

   Once 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 to prevent sticking. Transfer to a medium bowl . Wipe out pot.

   ramen noodles: 2 packets, cooking oil: 2 tbsp
3. 

   3

   Heat a large drizzle of cooking oil in the same pot over medium-high heat. Add sweet potato ; lightly season with salt and black pepper . Cook, stirring occasionally, until sweet potatoes begin to soften and brown ⏱️ 6 minutes . Stir in green bell pepper , scallion whites, and ginger ; cook, stirring occasionally, until bell pepper begins to soften ⏱️ 4 minutes more.

   cooking oil: 2 tbsp, sweet potato: 1 unit, salt: 1 tsp, black pepper: 1 tsp, green bell pepper: 1 unit, ginger: 1 tbsp
4. 

   4

   To pot with veggies, add 3 cups water, 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 heat. Stir in rice wine vinegar and cover to keep warm.

   sweet soy glaze: 2 tbsp, miso sauce concentrate: 1 tbsp, pho stock concentrate: 1 tbsp, mushroom stock concentrate: 1 tbsp, rice wine vinegar: 1 tbsp
5. 

   5

   Once medium pot of plain water is gently simmering, place a fine-mesh strainer over a second medium bowl . Coat inside of a ladle with nonstick cooking spray. Working with one egg at a time, carefully crack into strainer and gently swirl egg for no more than 10 seconds, allowing some of the thinner egg white to drain into bowl.

   egg: 2 unit
6. 

   6

   Carefully tilt strainer with egg toward prepared ladle so that egg slides into ladle. Keeping ladle upright, slowly submerge into medium pot with gently simmering plain water, allowing water to gently flow into ladle and over egg. Hold in place ⏱️ 5 seconds , then tip egg into water. Cook until egg white is set and yolk is cooked to desired doneness ⏱️ 4 minutes . Using a slotted spoon , carefully transfer poached egg to a paper towel -lined plate. Repeat with remaining egg.
7. 

   7

   Divide noodles between bowls and ladle broth over noodles. Drizzle with remaining vinegar to taste. Top ramen with poached eggs; sprinkle with sesame seeds and crispy fried onions . Drizzle with sriracha to taste. Garnish with scallion greens and serve.

   sesame seeds: 1 tbsp, crispy fried onions: 2 tbsp, sriracha: 1 tbsp