• Bring a medium pot of plain water to a boil, then reduce to a low simmer and cover. Bring a large pot of salted water to a boil. Wash and dry produce. • Dice sweet potatoes into 1/2-inch pieces. Core and dice bell pepper into 1/2-inch pieces. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate ginger.

• Once large pot of salted water is boiling, add noodles. Cook, stirring occasionally, until tender, 1-2 minutes. Turn off heat. • Drain and rinse noodles under cold water. Toss with a drizzle of oil. (TIP: Rinsing stops the cooking and helps prevent noodles from sticking.) Transfer to a medium bowl. Wipe out pot.

• Heat a large drizzle of oil in pot used for noodles over medium-high heat. Add sweet potatoes; lightly season with salt. • Cook, stirring occasionally, until sweet potatoes begin to soften and brown, 5-6 minutes. TIP: If sweet potatoes begin to brown too quickly, reduce heat to medium, adding another drizzle of oil if needed. • Stir in bell pepper, scallion whites, and ginger; cook, stirring occasionally, until bell pepper begins to soften, 3-4 minutes more.

• To pot with veggies, add 3 cups water (51/2 cups for 4 servings), sweet soy glaze, miso sauce concentrate, pho stock concentrate, and mushroom stock concentrate. Stir to combine. Bring to a boil and cook until sweet potatoes are tender, 3-4 minutes. • Remove from heat. Stir in 1 TBSP vinegar (2 TBSP for 4) and cover to keep warm.

• Once medium pot of plain water is gently simmering, place a fine-mesh strainer over a second medium bowl. Coat inside of a ladle with nonstick cooking spray. • Working with one egg* at a time, carefully crack into strainer and gently swirl egg for no more than 10 seconds, allowing some of the thinner egg white to drain into bowl (the thicker egg white should remain attached). TIP: Don’t let each egg drain for too long! • Carefully tilt strainer with egg toward prepared ladle so that egg slides into ladle.

• Keeping ladle with egg upright, slowly submerge ladle into medium pot with gently simmering plain water, allowing water to gently flow into ladle and over egg. (TIP: Some egg white may spill over slightly; it’s OK.) Hold in place for 5 seconds, then tip egg into water. • Cook until egg white is set and yolk is cooked to desired doneness, 3-4 minutes. • Using a slotted spoon, carefully transfer poached egg to a paper-towel-lined plate. • Repeat Steps 5 and 6 to prep and poach remaining egg. (Discard strained egg whites.)

• Divide noodles between bowls and ladle broth over noodles. Drizzle with remaining vinegar to taste. TIP: A bit more vinegar will help balance out any extra sweetness in the ramen. • Top ramen with poached eggs; sprinkle with sesame seeds and crispy fried onions. Drizzle with Sriracha to taste. Garnish with scallion greens and serve. Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.