Total Time
1 Hour
Yield
Serves 4 generously (makes 2 1/2 qts.)

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

* Find mirin and dashi at grocery stores in the Asian-foods aisle or online, and miso in grocery stores' refrigerated foods aisle.

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