Sweet potato and soba ramen

By Allison Day
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The natural sweetness and creaminess of sweet potato helps to create ramen broth that’s both addictive and nourishing. Soba noodles, made from buckwheat flour (check the label for 100 percent buckwheat flour to make sure they’re gluten-free, if that’s a priority), offer a nutty quality to the dish while mushrooms and the requisite soft-boiled jammy egg give a familiar um ami tang. Greens are required here, for me at least, making this healthy meal-in-a-jar (or container or bowl) look and feel three-dimensional. The just-add-water method means no accidental spills and a lighter lunch to take in your bag.

SERVES
4
TOTAL TIME

Ingredients

Ramen Broth Concentrate

  • 1 small or ½ large (7oz) sweet potato, peeled and chunked
  • 1 cup water, plus more for steaming sweet potato
  • 2 tablespoon organic vegetable or chicken bouillon powder
  • 2 tablespoon white miso paste
  • 1 tablespoon rice vinegar
  • 2 teaspoon minced fresh ginger
  • ¼ teaspoon toasted sesame oil
  • Sriracha

Vegetables, Eggs and Soba Noodles

  • 4 portobello mushrooms, diced
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon gluten free tamari
  • 4 large eggs
  • 2 bundles (6½oz) soba noodles (buckwheat noodles)
  • 2 cup steamed greens (broccoli, broccoli rabe, kale, etc.) or packed raw spinach Black sesame seeds (optional)
  • Minced fresh red Thai chili (optional)
  • 4 cups (1 cup per serving) just-boiled water from the kettle, for serving

Directions

  1. For the broth concentrate, steam the sweet potato until tender, about 10minutes. Add to a blender or food processor along with 1 cup water, bouillon powder, miso paste, rice vinegar, ginger, sesame oil, and Sriracha to taste, and then blend until smooth. Transfer the mixture to a jar and store in an airtight container in the refrigerator for up to 1week.
  2. For the vegetables, eggs, and soba noodles, preheat the oven to 425°F and bring a large pot of water to a boil.
  3. Toss the mushrooms with the sesame oil and tamari. Place the mushrooms on a large rimmed baking sheet and roast for 15minutes, until shrunken and deep brown. Set aside.
  4. Carefully place the eggs in boiling water and cook for 6 minutes. Fill a medium bowl with cold water. Once the 6 minutes are up, use a slotted spoon to remove the eggs from the pot and place them in the bowl of cold water to help loosen the shell, keeping the boiling water on the stove for the noodles. Gently peel the eggs, being careful not to break the white or the yolk will run out. (They’re not as sturdy as hard-boiled eggs), and set aside. Then, cook the noodles in the reserved boiling water according to package directions, until tender. Drain the noodles, rinse with cold water, drain again, and set aside.
  5. To assemble, for each serving, add ½ cup of broth concentrate to a large jar or airtight container or build at home in a bowl. Top the broth with a portion each of noodles, mushrooms, steamed greens or spinach, a peeled whole egg, and sesame seeds and chili to taste. Seal and store refrigerated.
  6. When you’re ready for lunch, for each serving, pour 1cup (enough to cover) of boiling water overtop, seal, and let stand for 3 minutes to reheat fully. Open the lid, give the soup a gentle stir, slice the egg in half with your spoon, and then eat

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