These chillier nights have me craving cozier foods, like soups, pastas, and all the delicious fall things. This isn’t really “fall-ish,” but it’s certainly cozy. Noodles, slightly spicy red curry broth, roasted sweet potatoes (because we love carbs), a soft boiled egg, and BACON. I can’t think of too many other things I’d want in this bowl.
I initially was going to make this a butternut squash and bacon ramen, but I’m so glad I went with the sweet potato. It pairs so beautifully with the bacon and red curry and adds that touch of sweetness this dish needs. Roasted sweet potatoes are one of my favorite things in the world. I eat them for breakfast often with eggs and avocado, and sometimes with yogurt and peanut butter. Don’t knock it till you try it!
I love adding curry paste to ramen. It packs such amazing flavor and the noodles soak it all up. I also added extra fresh garlic and ginger because those two ingredients can always be found in my kitchen. They just make EVERYTHING better. Just like bacon does. Am I right?
Isn’t it funny how trends come and go? I used to eat ramen growing up (like the packs with the sodium-laden flavoring packets) for after school snacks and LOVED them. I thought they were so fun and delicious. This girl has alllllways loved her noodles. Who would’ve thought that ramen would become so popular and trendy again? There’s a spot near me that has amazing miso pork ramen and I need to re-create it at home..and for you guys! I have a few others on my list I wanna try too.
If you’re looking for a super flavorful, pretty healthy, and easy meal for weeknights when you don’t have a lot of time, this is it. It cooks in virtually no time – the most time consuming part is roasting the sweet potatoes! You could even throw leftover roasted potatoes in here if you have them! Don’t skip the soft boiled egg though…soooo good.
So ready for soup season!
- 4 slices bacon, cooked and crumbled
- 1 sweet potato, diced into ½'' cubes
- 2 teaspoons olive oil
- salt and pepper
- 2 cloves garlic, minced
- 1 teaspoon freshly grated ginger
- 2 teaspoons toasted sesame oil
- 3 tablespoons red curry paste
- 5 cups vegetable broth
- 2 packets ramen noodles, seasoning packets discarded
- 1½ tablespoons soy sauce
- ½ tablespoon rice wine vinegar
- a few handfuls baby spinach
- 2 soft boiled eggs
- 1 scallion, thinly sliced
- sesame seeds for garnish
- Preheat the oven to 400℉. Line a rimmed baking sheet with parchment paper. Add the sweet potatoes and a drizzle of olive oil and season with salt and pepper. Roast for 20-25 minutes, stirring once, until golden and tender.
- While potatoes are roasting, make the ramen. Heat a soup pot or large saucepan over medium-high heat. Add the toasted sesame oil, garlic, and ginger. Sauté for 30 seconds or until fragrant. Add the curry paste and cook for 1 minute, stirring constantly.
- Add the vegetable broth and bring to a boil. Once boiling, add the ramen noodles and cook according to package directions (mine took 3 minutes).
- Add the soy sauce and rice wine vinegar and stir. Add a few handfuls of spinach and stir until it wilts into the soup.
- To serve, ladle ramen into bowls and top with roasted sweet potatoes, crumbled bacon, a soft boiled egg, scallions, and sesame seeds.