Sweet Potato Noodle Bowls with Arugula

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

In the cold, rainy (or snowy) days of January, there’s nothing quite like a comforting bowl of noodles. If I could, I’d eat at the excellent ramen places around town, but that’s not always an option. And so, I’ve made these cheater bowls that are big on flavor but light on time.

The base: vegetable puree

If you haven’t noticed by now, the concept of a vegetable puree is a workhorse in my dinners. The puree can turn into sauces, add creaminess to risottos, and in this case, help to make a silky broth for noodles.

I’ve used sweet potatoes for this particular recipe. Still, I’ve also used acorn squash (delightful and slightly earthy), butternut squash, carrot, or even beet (that color!) Depending on what else you’re making in a given week, swap out for whatever makes the most sense.

Noodles for days

I hesitated to call this a strict ramen bowl because I have extreme respect for the craft that goes into the ramen restaurants. And so, I go loose with the noodles. Bigger noodles are better, in my opinion.

Ramen, udon, or soba noodles have all worked in my bowls. If you can get fresh noodles, it takes this recipe to a ten. This is entirely optional, though. I usually buy noodles from the grocery store aisle.


For starters, make this vegan by swapping out the egg for your favorite way to make tofu. I like crispy pieces to top the bowl, but anyway, you want is fine.

In terms of greens, go wild. You can do microgreens, spinach, or fresh kale. You can also 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
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Sweet Potato Noodle Bowls with Arugula

2 large servings
A creamy noodle bowl using sweet potatoes for a silky broth, paired with miso, ginger, and garlic. Easily vegan by swapping out the egg!
Prep Time: 10 minutes
Cook Time: 30 minutes
  • 1 tablespoon olive oil
  • 2 cloves garlic (minced)
  • 2 teaspoons minced ginger Ginger
  • 1 medium sweet potato (peeled and cubed)
  • 2 to 4 cups vegetable broth (for thinning)
  • 3 tablespoons soy sauce
  • 4 ounces udon or ramen noodles
  • 1 tablespoon miso
  • For serving
  • 2 jammy eggs
  • 2 teaspoons toasted sesame seeds
  • 1 cup arugula
  1. Heat a medium pot over medium-low heat. Add the olive oil followed by the minced garlic and ginger. Cook for a minute, until fragrant. Add in the sweet potatoes followed by 2 cups of broth. Cover and let the sweet potatoes cook until really tender; 10 to 15 minutes (depending on how large your cubes are). 
  2. Transfer the cooked sweet potatoes and liquid to a blender then add in the soy sauce and puree until smooth, adding more broth as needed. Transfer the sweet potato mixture back to the pan and add even more broth until the sweet potatoes resemble a thin soup. 
  3. Bring the liquid to a simmer and add the noodles. Cook, stirring often until the noodles are cooked. Stir in the miso and add more liquid if the noodles soaked up too much. The liquid should still be almost-broth consistency. Taste and adjust seasonings as desired. 
  4. Divide the ramen into two large bowls. Top with eggs, arugula, and toasted sesame seeds.
As noted above, swap the sweet potatoes out for any kind of vegetable puree.
Prep Time: 10 minutes
Cook Time :30 minutes

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

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Recipe Rating

4 comments on “Sweet Potato Noodle Bowls with Arugula”

  1. I like the flavors on this but the soup part was SO thick. I think I would cook my ramen separately next time and add it to the broth. This would help the ramen from getting mushy and the broth from getting too thick. The recipe said add broth until it resembles a think sauce which could easily be a typo for thin or thick so I didn't really know where to go before adding the noodles!

    I look forward to giving it another go in the future!

  2. So glad I found this recipe! It taught me a new way to use veggies that need to get used before the go bad. I followed the recipe for the potato puree and it was delicious, but I am so excited to try this out with other veggies as well!

  3. I made this recently following the recipe as written with the sweet potatoes and it was huge hit! I look forward to making it again. Question on the vegetable puree - if one was to make it ahead of time, how much puree would you use in place of the whole sweet potato? Thanks so much!


Welcome to my little internet nook. On this site you'll find over a thousand vegetarian recipes, pantry knowledge, and more. I'm ever obsessed with food from gardening, cooking, and preserving. I hope you'll find endless inspiration on these pages and visit often. 

Virtual hugs, Erin (aka: e.l.l.a.)

a few good grain recipes

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