Candy Potato Noodle Bowls with Arugula


Black bowl filled with noodles, orange broth, arugula, and an egg sliced in half on a light grey background

Within the chilly, wet (or snowy) days of January, there’s nothing fairly like a comforting bowl of noodles. If I might, I’d eat on the wonderful ramen locations round city, however that’s not at all times an possibility. And so, I’ve made these cheater bowls which might be huge on taste however gentle on time.

The bottom: vegetable puree

Should you haven’t observed by now, the idea of a vegetable puree is a workhorse in my dinners. The puree can flip into sauces, add creaminess to risottos, and on this case, assist to make a silky broth for noodles.

I’ve used candy potatoes for this specific recipe. Nonetheless, I’ve additionally used acorn squash (pleasant and barely earthy), butternut squash, carrot, and even beet (that shade!) Relying on what else you’re making in a given week, swap out for no matter makes essentially the most sense.

Noodles for days

I hesitated to name this a strict ramen bowl as a result of I’ve excessive respect for the craft that goes into the ramen eating places. And so, I’m going free with the noodles. Greater noodles are higher, for my part.

Ramen, udon, or soba noodles have all labored in my bowls. If you will get recent noodles, it takes this recipe to a ten. That is completely elective, although. I often purchase noodles from the grocery retailer aisle.


For starters, make this vegan by swapping out the egg to your favourite solution to make tofu. I like crispy items to high the bowl, however anyway, you need is ok.

When it comes to greens, go wild. You are able to do microgreens, spinach, or recent kale. It’s also possible to add cooked greens to the noodles!


Black bowl filled with noodles, orange broth, arugula, and an egg sliced in half on a light grey background

Candy Potato Noodle Bowls with Arugula


A creamy noodle bowl utilizing candy potatoes for a silky broth, paired with miso, ginger, and garlic. Simply vegan by swapping out the egg!




1 tablespoon olive oil

2 cloves garlic, minced

2 teaspoons minced ginger Ginger

1 medium candy potato, peeled and cubed

2 to four cups vegetable broth, for thinning

three tablespoons soy sauce

four ounces udon or ramen noodles

1 tablespoon miso

For serving

2 jammy eggs

2 teaspoons toasted sesame seeds

1 cup arugula


  • Warmth a medium pot over medium-low warmth. Add the olive oil adopted by the minced garlic and ginger. Cook dinner for a minute, till aromatic. Add within the candy potatoes adopted by 2 cups of broth. Cowl and let the candy potatoes prepare dinner till actually tender; 10 to 15 minutes (relying on how massive your cubes are). 
  • Switch the cooked candy potatoes and liquid to a blender then add within the soy sauce and puree till clean, including extra broth as wanted. Switch the candy potato combination again to the pan and add much more broth till the candy potatoes resemble a suppose soup. 
  • Deliver the liquid to a simmer and add the noodles. Cook dinner, stirring usually till the noodles are cooked. Stir within the miso. Style and modify seasonings as desired. 
  • Divide the ramen into two massive bowls. Prime with eggs, arugula, and toasted sesame seeds.


As famous above, swap the candy potatoes out for any type of vegetable puree.

two black bowls of noodles in broth topped with arugula and cut-open soft-boiled eggs.

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