This light and flavorful ramen bowl has a secret: instead of noodles, you’ll be slurping up gorgeous spiralized potatoes. We’ve included lots of wonderful vegetables and garnishes in the recipe, but you can be very flexible, adding and omitting to suit your taste and the contents of your refrigerator. Vegetarian and gluten-free with vegan option.
2 Tablespoons butter
1 large shallot, minced
2 garlic cloves, minced
½-inch piece ginger, peeled and minced
6 cups low-sodium vegetable broth
3 Tablespoons reduced-sodium tamari
1 Tablespoon mirin (Japanese rice wine)
2 Tablespoons white miso paste
4 medium yellow potatoes
8 oz. bok choy, root end trimmed
2 cups snow peas, trimmed
1 medium carrot, cut into matchsticks
1 red Anaheim pepper or ½ red bell pepper, sliced
½ cup bean sprouts
½ cup cilantro leaves
2 medium scallions, thinly sliced
Gomasio (Japanese sesame seed and salt blend)
Toasted sesame oil, with or without hot chili
Prep Time: 15min | Cook Time: 15min
Fill a large bowl halfway with cold water. Peel the potatoes and spiralize them with a medium-sized blade according to manufacturer instructions. Submerge spirals in water and set aside.
In a medium pot, melt the butter over medium heat. Add the shallot, garlic and ginger and cook, stirring occasionally, until softened, about five minutes. Pour in the broth, raise heat to high, and bring to a boil. As soon as the broth boils, cover and reduce heat to maintain a bare simmer.
In a small bowl, whisk together the tamari, mirin and miso until smooth. Set aside.
Meanwhile, bring a large pot of water to a boil, then reduce to simmer. Carefully lower the eggs into the water and simmer for seven minutes. Remove eggs with a slotted spoon and set aside to peel and halve when slightly cooled.
Bring water back to a rolling boil. Add the bok choy and cook for two minutes. Remove to a large plate. Add snow peas and carrot matchsticks to pot and cook for 30 seconds. Remove to plate.
Add two tablespoons salt to the boiling water. Cook potato spirals for about three minutes, until just tender. Divide potatoes among four bowls.
Remove broth from heat and whisk in the tamari mixture. Ladle some broth over the potato noodles in each bowl.
Top each bowl with little piles of bok choy, snow peas, carrots, peppers, bean sprouts, cilantro and scallion, along with two egg halves. Sprinkle with gomasio and sesame oil. Serve immediately with chopsticks, a big spoon and a lime wedge on the side.
For a fun twist, instead of boiling the potato noodles you can toss them with two Tablespoons vegetable oil, sprinkle with salt and divide between two large baking sheets. Bake at 400°F for 20 minutes, tossing carefully with a spatula and rotating the pans after 10 minutes. The potato noodles will be crisp on the outside and tender on the inside.
To make it vegan, replace the butter with vegetable oil and omit the egg. Replace with shelled edamame or sliced tofu if you like.
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