Sweet Potato Noodle Bowls with Arugula

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!

[tasty-recipe id=”38706″]

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

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