Creamy Sweet Potato Ramen with kale, peppers, mushrooms, and a protein of your choosing! This rich and creamy dish is easy to make and has no dairy. We used sautéed tofu for our protein, but you could try tempeh or a soft boiled egg.

Ingredients

Serves: 2-3 Time: 45 minutes

Creamy Sweet Potato Ramen

• 1 large sweet potato, peeled & small dice
• 1/2 large yellow onion, diced
• 3-4 garlic cloves, peeled & minced
• 4 cups vegetable broth
• 2 Tbs tahini or red miso
• 1 tsp five spice
• 1/2 tsp cumin
• Optional 1/2 tsp thai chili flakes
• 1 lime, juiced
• Vegetable oil
• 1 medium bell pepper, thinly sliced
• 1 cup mushrooms, thinly sliced
• Soy sauce
• Rice vinegar
• 2 packages ramen noodles
• 2 stalks green onions, thinly chopped
• 1 cup kale, stems removed and chopped
• Roasted tofu (optional)
• Optional toppings: minced cilantro, chopped peanuts, sriracha

Directions

1. Prepare your vegetables.
2. In a medium-large pot, set heat to medium high. Once hot, sauté the onion and garlic in a light amount of vegetable oil for 5-7 minutes.
3. Then, add the sweet potato, seasonings, a hefty splash of soy sauce, 1 Tbs rice vinegar, miso or tahini, and the vegetable broth. Bring to a boil, then reduce heat to low, cover and simmer for 20 minutes or until the sweet potato is softened.
4. Meanwhile, sauté the vegetables in a small skillet in vegetable oil for 5-7 minutes. Add a splash of soy sauce and rice vinegar to the bell pepper and mushrooms. Set aside once cooked.
5. Then, transfer the sweet potato broth to a blender or use an immersion blender and mix until smooth and creamy. Add more broth if needed to thin it out a little.
6. Return the broth to a pot, set heat to medium-high and cook the ramen in the broth.
7. Once the noodles are cooked, add the kale until wilted. Remove from heat.
8. Serve the ramen and add the vegetables and a protein of your choosing.
9. Add optional toppings if desired and enjoy!

Nutrition Information

Nutrition Disclaimer

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