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Ramen mit Süßkartoffeln und Pilzen

Ramen with sweet potato and mushrooms

Total Time
50 min
20 min
30 min
Warm up with a bowl of hearty ramen, a delicious fusion of flavours that’s both satisfying and nutritious. This recipe combines the earthy taste of shiitake mushrooms, the sweetness of sweet potato, and the robust flavours of ginger, garlic, and gochujang in a rich vegetable broth. Served with tender ramen noodles and topped with boiled eggs, fresh coriander, and sesame seeds, this dish is perfect for a comforting dinner or an impressive meal for guests.



3 whole, finely sliced

Fresh ginger

2 tsp, (2cm piece), peeled and finely grated

Shiitake mushrooms

200 g, sliced

Orange sweet potato (kumara)

400 g, peeled, chopped into 4cm pieces


200 g, Tuscan variety, cut into strips

Canola oil

2 tsp

Sesame oil

2 tsp

Vegetable stock

800 ml

Rice wine vinegar

1½ tbs

Soy sauce

1½ tbs


1½ tbs, (Korean pepper paste)

Dry ramen noodles

200 g

Boiled egg(s)

4 medium, cut in half

Fresh coriander

4 sprig(s)

Sesame seeds

3 tsp


  1. Cook the noodles according to packet instructions. Drain and set aside.
  2. Heal canola oil in a large, deep nonstick frying pan or saucepan over medium heat. Cook eschalots and ginger for 5 minutes, or until eschalots have softened. Remove from pan using a slotted spoon and transfer to a bowl. In the same pan, heat the sesame oil over medium heat. Cook mushrooms for 5 minutes, then remove from the pan using a slotted spoon and transfer to a bowl. Add stock, vinegar, soy sauce and gochujang to pan and stir to combine. Add sweet potatoes. Reduce heat to low and simmer for about 15 minutes, or until sweet potatoes are tender. Add kale and cooked noodles and cook for about 3 minutes, or until noodles are heated through.
  3. Divide ramen among 4 bowls. Top each bowl with 1 egg, then sprinkle with eschalots, coriander and sesame seeds. Serve.