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Thursday, January 25, 2018

Sweet Potato Ramen "Noodle" Bowl

This sweet potato ramen noodle bowl is one of the best things I've eaten this past month, and a current lunchtime staple; it's packed with flavor, warm and filling and comes together pretty quickly (especially if you have the soft boiled eggs ready in the fridge). I've experimented with a few different veggies for the noodles and I think the Japanese sweet potato (white sweet potato) is best for texture and taste. Another key to making this bowl super flavorful is sauteing your sweet potato spirals with aromatics, like onion and garlic, before adding them to the bowl and using good quality bone broth (Kettle & Fire Chicken Mushroom is my favorite). 

*Note these measurements make 1 bowl.

2 Tbs. olive oil/avocado oil
1 small/medium Japanese sweet potato, spiralized
1/4 cup sweet onion, diced
1/4 tsp. kosher salt
1 garlic clove, minced
1 tsp. coconut aminos
1/2 tsp. hot sauce or sriracha (just make sure it's compliant if you're doing a whole 30)
1-2 cups bone broth (depending on how much broth you like)
2-3 soft-boil eggs ( I use this method)

Topping suggestions:
sliced green onion
sliced radishes
chopped red cabbage
fresh cilantro 
"Everything but the bagel" seasoning from Trader Joe's

Heat oil in skillet over medium-high heat. Saute sweet potato spirals and onion for 5-7 minutes until soft and slightly crispy (add more oil if the sweet potato begins to stick).  While your noodles are cooking, go ahead and make your soft boiled eggs (method above). When noodles are soft, add in garlic, coconut aminos, salt and hot sauce and stir until fragrant, about 30 seconds. Pour sweet potato mixture into serving bowl. In a separate pot, heat bone broth over medium-high heat until hot but not boiling. Pour bone broth over sweet potato "noodles" and top with soft boiled eggs, green onion, radishes, cabbage, cilantro and "everything but the bagel" seasoning. Allow raw veggies to sit for a minute in the hot broth, to soften. 


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  2. Looks wonderful AND easy! Thank you for always sharing such great memories with your recipes.
    Ramen in Minnesota