Feel Good Spicy Ramen with Sweet Potatoes and Crispy Shallots.


  • 4 strips thick cut bacon, chopped
  • 3 small shallots, thinly sliced into rounds
  • 2 tablespoons sesame or extra virgin olive oil
  • 8 ounces wild mushrooms, torn
  • 1 inch fresh ginger, thinly sliced
  • 8 cups low sodium chicken broth
  • 3 tablespoons low sodium soy sauce
  • 1/4 cup rice vinegar
  • 1-2 tablespoons Gochujang (korean chili paste), using more or less to taste
  • 2 small sweet potato sliced into 1/4 inch rounds or half moons
  • 3/4 pound boneless, skinless chicken breast
  • 4 squares ramen noodles
  • 4 cups shredded Tuscan kale
  • 1/4 cup fresh cilantro, chopped
  • 4-6 soft or hard boiled eggs, for serving
  • toasted sesame seeds and sliced green onions


  1. 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!

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