Roasted Sweet Potato Bacon Red Curry Ramen
This ramen is made super flavorful with a red curry broth, roasted sweet potatoes, bacon, and soft boiled eggs! Such an easy and delicious comforting meal!
Ingredients
- 4 slices bacon, cooked and crumbled
- 1 sweet potato, diced into 1/2'' 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
- 1 1/2 tablespoons soy sauce
- 1/2 tablespoon rice wine vinegar
- a few handfuls baby spinach
- 2 soft boiled eggs
- 1 scallion, thinly sliced
- sesame seeds for garnish
Instructions
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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.
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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.
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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).
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Add the soy sauce and rice wine vinegar and stir. Add a few handfuls of spinach and stir until it wilts into the soup.
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To serve, ladle ramen into bowls and top with roasted sweet potatoes, crumbled bacon, a soft boiled egg, scallions, and sesame seeds.
Recipe Notes
*To make soft boiled eggs, boil a pot of water (about 3-4 inches of water). Once boiling, reduce the heat to medium-high so the water reduces to a rapid simmer. Gently lower the eggs into the water one at a time using a spoon. Cook the eggs for 5 to 7 minutes, depending on how runny you like your yolks. I like mine at 6 minutes!