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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INGREDIENTS
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
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INSTRUCTIONS
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.
