Heat oven to 425°F.

Thinly slice or mandolin about one-third of the potatoes. Place the sliced potatoes on a sheet pan and drizzle with 1 tablespoon of olive oil. Season with Kosher salt. Add the whole garlic bulb to the sheet pan and roast in the oven for 10–15 minutes, watching carefully to be sure the potatoes do not burn. When the potatoes are deeply roasted and crisping up, remove them from the sheet pan and return the garlic to the oven to continue to roast.

Meanwhile, chop the remaining sweet potatoes into ½-inch chunks.

Heat 1 tablespoon of olive oil in a large dutch oven or pot over medium high heat. Add chopped potatoes and cook, stirring two or three times, for about 5 minutes, until the potatoes are starting to char.

Add sauce packets from Momofuku Spicy Chili Noodles, 2 tablespoons of white miso, 1 can of coconut milk, and 4 cups of vegetable broth. Stir to combine, then bring the mixture to a simmer. Allow it to simmer for 15 minutes, then slightly mash the potatoes with the back of your spoon. Cook for 5 minutes more, then remove from the heat.

Remove garlic from the oven and allow it to cool slightly. Carefully squeeze roasted garlic from the bulb and stir in several cloves into the soup, adjusting to taste.

Boil noodles in water seasoned with Kosher salt for 2 minutes, then quickly drain.

To serve, ladle broth and sweet potatoes into bowls. Add cooked noodles, then top with roasted crispy sweet potatoes, sliced scallions, and Momofuku Chili Crunch.