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orange-fleshed sweet potatoes vegetable oil eggs chicken fresh ginger mirin soy sauce base white green onions bean sprouts chili oil
Viewed: 34 - Published at: 5 years agoIngredients
- 1 3/4 pounds dark orange-fleshed sweet potatoes, peeled
- 4 tablespoons vegetable oil, divided
- 4 large eggs
- 2 qts. chicken or vegetable broth (not low-sodium)
- 1/4 cup sliced fresh ginger
- 1/4 cup mirin*
- 2 tablespoons soy sauce
- 2 tablespoons dashi* (Japanese soup stock base)
- 1/4 cup white (shiro) miso*
- 1/2 cup chopped green onions
- 1 cup bean sprouts
- Hot chili oil
Method
- Cut sweet potatoes into smaller pieces if needed to fit in a spiralizer, then crank through to create spaghetti-size coils (save leftover chunks of sweet potato for other uses). Tear coils into manageable lengths. Heat 2 tbsp. oil in a large frying pan over medium-high heat, then add half of sweet potatoes. Cook, tossing lightly, until lightly wilted and just tender to bite, 5 to 7 minutes. Transfer to a paper towel-lined plate and set aside. Repeat to cook remaining sweet potatoes.
- Meanwhile, put eggs in a small saucepan filled with water. Bring to a boil, then remove from heat and leave eggs in pan 5 minutes. Drain and fill pan with ice water. When cool, peel eggs and cut each in half lengthwise.
- Pour broth, ginger, mirin, soy sauce, dashi, and miso into a large pot. Bring to a boil over medium-high heat. Divide broth among four large bowls; add sweet potatoes, eggs, green onions, and bean sprouts to each. Drizzle with chili oil.
- * Find mirin and dashi at grocery stores in the Asian-foods aisle or online, and miso in grocery stores' refrigerated foods aisle.
