Made with chicken, mushrooms, sweet potatoes, greens, and plenty of spice, this ramen is healthy, quick, and made all in one pot. Each bowl is topped with crispy bacon, shallots, and eggs, for the best bowl of homemade ramen...even better than a restaurant.
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1. Heat a large soup pot over medium high heat. Add the bacon and cook until crisp and the fat has rendered, about 5 minutes. Remove the bacon from the pot and drain on a paper towel lined plate. 2. To the pot, add the shallots and cook, stirring occasionally, until caramelized, about 3 minutes. Remove from the pot to the paper towel lined plate. The shallots will crisp as they dry. 3. If there's a lot of bacon grease left in the pot, drain it off. Set the pot over high heat, add the sesame oil and mushrooms, and cook until caramelized, about 3-5 minutes. Add the ginger and cook another minute. Pour in the broth, soy sauce, rice vinegar, and Gochujang. Bring to a boil. Add the chicken and sweet potatoes. Reduce the heat to medium-low and simmer 15 minutes or until the chicken is cooked through and the sweet potatoes are tender.4. Meanwhile, bring a large pot of water to a boil. Cook the noodles according to package directions. Drain. 5. When the soup is done, shred the chicken using 2 forks. Stir in the kale and cilantro, cook another 5 minutes. Remove from the heat. 5. To serve, divide the noodles between bowls and ladle the soup overtop. Top with eggs, shallots, bacon, green onions, and sesame seeds. Enjoy!
