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Prep time
15 minutes
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Cook time
20 minutes
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Serves
2
Author Notes
When I seek comfort in winter—more often filled with grey monochrome than crystal blue skies and glittery snow—I turn to colorful, uplifting, and warming brothy bowls such as this. There are infinite combinations of ingredients. Numerous methods to cook, pickle, or otherwise prepare them. Even the notion of "broth" is its own adventure. If you could use some extra color and oomph right about now, find comfort in a gorgeous, nutrient-packed noodle bowl. See how many delectable versions you can come up with, and have fun eating the results. —Melina Hammer
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Ingredients
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1 splash
olive oil, for sautéing and roasting
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1
small sweet potato, peeled and sliced into 1/2 inch coins, large pieces cut in half
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2
cloves garlic, finely grated on a mandoline
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1 tablespoon
finely grated ginger
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3 cups
chicken or mushroom stock (homemade or store bought)
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1/4 teaspoon
fish sauce
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4 ounces
to 6 ounces capellini pasta
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1/2 bunch
tatsoi leaves, longer stems trimmed
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2
free-range eggs
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1/2
medium watermelon radish, coarsely chopped
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2 tablespoons
thinly sliced pickles (cucumber, carrot, ramps, green bean, beet, pearl onion all work)
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1 dash
harissa or other preferred chili sauce, to garnish
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1 handful
everything bagel seasoning or gomasio, to garnish
Directions
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Preheat oven to 400ºF. Toss sweet potatoes in olive oil and arrange on a sheet pan. Roast sweet potatoes for 15 minutes then check; add a small additional drizzle of oil if they appear dry and agitate pan. If any release, turn them over. Roast for 5 more minutes, then turn all slices after agitating the pan once more. They should easily release. Set on a wire rack and allow them to cool. This step can be done 1 day in advance.
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In a medium saucepan set over medium heat, cook garlic 2 to 3 minutes until fragrant in 1 tablespoon of oil. Add the ginger and cook for 5 minutes, stirring to prevent sticking, adding another tbsp of oil to aid the process.
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Add 1 cup of stock to deglaze pan, scraping the bottom of pan to free up any browned bits. Once all is incorporated into the liquid add remaining stock, along with fish sauce, and heat to a simmer. Taste and adjust seasoning as needed.
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Meanwhile bring a pot of water to a boil, generously season with salt, and cook angel hair according to package instructions for al dente. Drain noodles in a colander and set aside.
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Add tatsoi to the broth and simmer for 2 to 3 minutes, until leaves are just wilted and bright green. Remove pan from the heat.
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Crack an egg. Empty the egg into your hand with a bowl set underneath. Move egg between your fingers to release the white (save for another use), leaving just the yolk. Gently tip it into a small, shallow bowl. Repeat with the second egg, and tip that yolk into a separate shallow bowl.
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Divide broth and greens between two bowls. Pile noodles into the center, making a well for the yolk. Nestle the sweet potato and radish slices along the perimeter. Spoon chili sauce onto noodles, followed by a cluster of pickles. Carefully tip egg yolk into the well, then shower with crispy sprinkles. Eat at once.
Melina is the author of 'A Year at Catbird Cottage' with Ten Speed Press. She grows an heirloom and pollinator garden and forages wild foods at her namesake Hudson Valley getaway, Catbird Cottage. Melina loves serving curated menus for guests from near and far seeking community amidst the hummingbirds, grosbeaks, finches, and the robust flavors of the seasons.
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