---
title: Sweet Potato Soy Ramen & Poached Eggs
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/sweet-potato-soy-ramen-poached-eggs-656f8839ddd2bdfd232c7646
servings: 2
prep time: 15 minutes
cook time: 30 minutes
time required: 45 minutes
difficulty: Medium
allergens:
  - Eggs
  - Sesame
  - Soy
  - Wheat
tags:
  - New
  - Veggie
rating: 4.0
rating_count: 1000
source_chef: Sara Heilman
review_highlights:
  - theme: Flavor
    text: Many loved the rich, flavorful broth, though some found it too sweet
  - theme: Ease of prep
    text: Poaching eggs was challenging for some; several opted to fry or soft-boil instead
image: "https://images.recipes.furrysalamander.com/sweet-potato-soy-ramen-poached-eggs.avif"
---

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{1%unit} into ½-inch pieces. Core and dice @green bell pepper{1%unit} into ½-inch pieces. Trim and thinly slice @scallions{2%unit}, separating whites from greens. Peel and mince @ginger{1%tbsp}.

Once large pot of salted water is boiling, add @ramen noodles{2%packets}. Cook, stirring occasionally, until tender ~{2%minutes}. Turn off heat. Drain and rinse noodles under cold water. Toss with a drizzle of @cooking oil{2%tbsp} to prevent sticking. Transfer to a #medium bowl{}. Wipe out pot.

Heat a large drizzle of @cooking oil{2%tbsp} in the same pot over medium-high heat. Add @sweet potato{1%unit}; lightly season with @salt{1%tsp} and @black pepper{1%tsp}. Cook, stirring occasionally, until sweet potatoes begin to soften and brown ~{6%minutes}. Stir in @green bell pepper{1%unit}, scallion whites, and @ginger{1%tbsp}; cook, stirring occasionally, until bell pepper begins to soften ~{4%minutes} more.

To pot with veggies, add 3 cups water, @sweet soy glaze{2%tbsp}, @miso sauce concentrate{1%tbsp}, @pho stock concentrate{1%tbsp}, and @mushroom stock concentrate{1%tbsp}. Stir to combine. Bring to a boil and cook until sweet potatoes are tender ~{4%minutes}. Remove from heat. Stir in @rice wine vinegar{1%tbsp} and cover to keep warm.

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{2%unit} 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.

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.

Divide noodles between bowls and ladle broth over noodles. Drizzle with remaining vinegar to taste. Top ramen with poached eggs; sprinkle with @sesame seeds{1%tbsp} and @crispy fried onions{2%tbsp}. Drizzle with @sriracha{1%tbsp} to taste. Garnish with scallion greens and serve.