Sweet Potato Soy Ramen & Poached Eggs
with Crispy Fried Onions & Sesame Seeds
- Eggs
- Sesame
- Soy
- Wheat
We’re all obsessed with ramen over here—and we don’t mean the instant kind. We’re talking about that soul-stirring combination of rich ginger-miso broth and a tangle of chewy noodles. For this fresh vegetarian spin, each bowl is filled with sautéed sweet potatoes, bell pepper, and scallions, and topped off with a luxurious poached egg, scallion greens, crackly sesame seeds, and crispy fried onions, plus as much (or as little!) Sriracha as your heart desires. If you weren’t a hopeless ramen-tic yet, this dish should do the trick.
Ingredients
1 unit
Green Bell Pepper
5 teaspoon
Rice Wine Vinegar
2 unit
Eggs
(Contains: Eggs)
2 unit
Sweet Potato
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
1 unit
Pho Stock Concentrate
1 tablespoon
Sesame Seeds
(Contains: Sesame)
1 unit
Miso Sauce Concentrate
(Contains: Soy)
1 unit
Mushroom Stock Concentrate
1 unit
Crispy Fried Onions
(Contains: Wheat)
2 unit
Scallions
1 teaspoon
Sriracha
4.5 ounce
Ramen Noodles
(Contains: Wheat)
1 thumb
Ginger
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
3 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• 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 produce. • Dice sweet potatoes into ½-inch pieces. Core and dice bell pepper into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate ginger.
• Once large pot of salted water is boiling, add noodles. Cook, stirring occasionally, until tender, 1-2 minutes. Turn off heat. • Drain and rinse noodles under cold water. Toss with a drizzle of oil. (TIP: Rinsing stops the cooking and helps prevent noodles from sticking.) Transfer to a medium bowl. Wipe out pot.
• Heat a large drizzle of oil in pot used for noodles over medium-high heat. Add sweet potatoes; lightly season with salt. • Cook, stirring occasionally, until sweet potatoes begin to soften and brown, 5-6 minutes. TIP: If sweet potatoes begin to brown too quickly, reduce heat to medium, adding another drizzle of oil if needed. • Stir in bell pepper, scallion whites, and ginger; cook, stirring occasionally, until bell pepper begins to soften, 3-4 minutes more.
• To pot with veggies, add 3 cups water (5½ cups for 4 servings), 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, 3-4 minutes. • Remove from heat. Stir in 1 TBSP vinegar (2 TBSP for 4) 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* 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 (the thicker egg white should remain attached). TIP: Don’t let each egg drain for too long! • Carefully tilt strainer with egg toward prepared ladle so that egg slides into ladle.
• Keeping ladle with egg upright, slowly submerge ladle into medium pot with gently simmering plain water, allowing water to gently flow into ladle and over egg. (TIP: Some egg white may spill over slightly; it’s OK.) Hold in place for 5 seconds, then tip egg into water. • Cook until egg white is set and yolk is cooked to desired doneness, 3-4 minutes. • Using a slotted spoon, carefully transfer poached egg to a paper-towel-lined plate. • Repeat Steps 5 and 6 to prep and poach remaining egg. (Discard strained egg whites.)
• Divide noodles between bowls and ladle broth over noodles. Drizzle with remaining vinegar to taste. TIP: A bit more vinegar will help balance out any extra sweetness in the ramen. • Top ramen with poached eggs; sprinkle with sesame seeds and crispy fried onions. Drizzle with Sriracha to taste. Garnish with scallion greens and serve.
Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the rich, flavorful broth, though some found it too sweet; adding vinegar or extra spices helped balance the taste.
- Ease of prep: Poaching eggs was challenging for some; several opted to fry or soft-boil instead for an easier process.
- Suggestions: Consider swapping sweet potatoes for mushrooms or carrots; green peppers didn't mesh well for many.
- Leftovers: Some found it made great leftovers, while others said the textures didn't hold up well when reheated.
- Portions: Generous servings satisfied most, though a few wanted more noodles or protein to balance the vegetables.
Reviews from our home cooks
This was Amazing!! I have taken to adding spices and seasonings to dishes that are not on par with my preferences, but it didn't need it!! I had no idea Sweet Potato could be so good in Ramen!! New Favorite, Definitely Try it!!
It's worth the extra time to have real, hot ramen with a rich, flavorful broth and filling veggies. And why didn't I ever think to use a ladle to poach eggs? Genius!
Ain't nobody got time to make a poached egg. I just boiled mine. The broth was super delicious though! I like that it was on the sweeter side
Poached eggs?! 1 out of 2 ain't bad. Will try again to get both next time. This was wonderful on a cold Utah night. This had lots of flavors mixed together. Very pretty to look at.
Haven't made a ramen dish before but it turned out very tasty. Also, first time poaching an egg. The directions were great.
We had to vacate our apartment for construction, and move into an extended stay temporarily. I made sure I grabbed all things needed for this recipe, since I wouldn't get to it before we had to be out. I am proud to say that not only did I get through this in a tiny kitchenette on a two burner hot pad, but it came out good, and I successfully poached eggs for the first time. It was a well deserved reward for having to leave home temporarily.
Wow - this was unexpected! Loved the instructions for poached egg (we added an egg to each bowl for a total of two. The meal was VERY low in protein!)
I wouldn't want this version of ramen every time, but it was interesting, and I will definitely add it to my recipe rotation
I thought it was awesome but maybe an alternative to sweet potatoes since they aren't really my favorite. Also the crispy onions get soggy
While I really appreciated the lesson in how to make a proper poached egg (they turned out fine), the soup itself was really "meh" for me. My spouse liked it better and found the assemblage of the soup (noodles, then broth and veg on top, then the egg and fried onion) appealing. But there was just something about it that was the wrong kind of sweet and sour for my liking. However I'll be fair here: Sweet potatoes generally not my thing in general, so this for me was an experiment.
