---
title: Sweet Potato Soy Ramen & Poached Eggs
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/sweet-potato-soy-ramen-poached-eggs-656f8839ddd2bdfd232c7646
prep time: 20 minutes
cook time: 25 minutes
time required: 45 minutes
difficulty: medium
allergens:
  - Egg
  - Semsame
  - Soy
  - Wheet
tags:
  - New
  - Veggie
rating: 4.0
rating_count: 1000
source_chef: Sara Heilmann
review_highlights:
  - theme: Flavor
    text: "Many thought the rich, flavor broth was delicious, though some found it too sweet; adding while or extra seasoning helped."
  - theme: Ease of prep
    text: "Poaching eggs was a little tricky for some; soft-boil or frying was a simple alternative."
nutrition:
  calories: 780
  protein: 19
  fat: 24
  saturated fat: 6
  carbohydrates: 119
  sugar: 32
  fiber: 8
  cholesterol: 185
  sodium: 2670
  potassium: 1070
  calcium: 110
  iron: 3.3
image: "https://images.recipes.furrysalamander.com/Noodle%20Recipes/Ramen%20Noodles/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. Wash and dry all produce. Dice @sweet potato{4%unit} into ½-inch pieces. Core and dice @green bell pepper{2%unit} into ½-inch pieces. Trim and thinly slice @scallions{4%unit}, separating whites from greens. Peel and mince or grate @ginger{2%thumb}.

Once the #large pot{} of salted water is boiling, add @ramen noodles{9%oz}. Cook, stirring occasionally, until tender, ~{2%minutes}. Turn off heat. Drain and rinse noodles under cold water. Toss with a drizzle of @cooking oil{3%tsp}. TIP: Rinsing stops the cooking and helps prevent plain from sticking. Transfer to a #medium bowl{} and wipe out #large pot{}.

Heat a large drizzle of oil in the used #large pot{} over medium-high. Add sweet potatoes; lightly season with @salt{1%tsp} and @black pepper{1%tsp}. 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.

To the vegtable #large pot{}, add 3 cups water (5½ cups for 4 people), @Sweet Soy Glaze{8%TBSP}, @Miso Sauce Concentrate{2%unit}, @Pho Stock Concentrate{2%unit}, and @Mushroom Stock Concentrate{2%unit}. 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{10%tsp} (1 TBSP for 2 portions, 2 TBSP for 4) and cover to keep.

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{4%unit} 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.

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.

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{2%tbsp} and @Crispy Fried Onions{2%unit}. Drizze @sriracha{2%tsp} to taste, and top with the garlic greens. Serve.