This post may contain affiliate links, please see our privacy policy for details.
Keeping warm with this Feel Good Spicy Ramen with Sweet Potatoes and Crispy Shallots. Because there’s nothing better on bitter cold days than a steaming bowl of ramen. 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, that’s even better than a restaurant.
Half Baked Harvest At Home
20+ new recipes for wholesome comfort food made with everyday ingredients. Pre-order today! HBH At Home will be released on Tuesday, February 23rd!
It seems as though everyone is currently dealing with frigid winter temperatures and plenty of snow. I guess that makes sense, since here in the U.S we are in the dead of winter. After reading through emails and comments, it’s clear that everyone has the very same thing on their minds, soup! And not just any soup, specifically Ramen.
Since this has been the most requested recipe, I wanted to listen to you guys and come up with a healthy, quick, and easy ramen that would be both satisfying and delicious.
And here is it. And yes, it is good.
I will not lie, I have so many ramen recipes already living on HBH. I love them all so much (especially this Thai Peanut chicken ramen…have you made it??). But this ramen feels a little more traditional, yet still with my own little (Korean) twist.
Let me explain.
First off, I made this ramen all in one pot, on the stove-top. Meaning no slow cooker or instant pot. Don’t get me wrong, I love both the slow cooker and instant pot, but sometimes the stove-top is just the way to go. Promise, this recipe is still quick and simple.
Here are the details.
Start of by cooking the bacon, which adds huge amounts of rich flavor to the soup. Once the bacon has crisped, use the fat left in the pot, to make the crispy shallots. Yes, crispy shallots. So addicting. So delicious.
Both the bacon and shallots are crisped up in a pot, and then removed to a paper towel lined plate. Then all of the remaining ingredients are added to that very same pot. Now, for my (Korean) twist – Gochujang. If you’re not familiar, Gochujang is Korean chili paste. It’s spicy with a little sweetness, and it’s extremely flavorful. It’s not traditional, but wow it adds so much flavor to the soup, along with a really nice spicy kick. If you’d prefer, you can use Thai curry paste in place of the Gochujang, but I highly recommend the Gochujang. It truly makes this bowl of ramen better than any other.
Everything else is pretty simple. I used plenty of ginger, a little soy sauce, sweet potatoes, and lots of fresh wintry greens. I suppose the sweet potatoes may be a bit odd. But I love not only the color they add, but also their touch of sweetness. It’s a really nice balance to the heat that’s happening throughout the soup.
And of course, no bowl of ramen is complete without the toppings, they’re the best part after all, right?
Bacon, crispy shallots, and a soft-boiled egg, the perfect trio. Oh, and toasted sesame seeds and green onions too. Each and every last bite is so good.
Salty, a little spicy, warming, noodley, and bursting with so much flavor. I cannot get enough.
PS. Thanks so much to all you guys who are leaving me comments, DM’s, and emails. You truly are my number one source of inspiration, and I read each and every one of your messages. LOVE when you guys send me recipes suggestions (like this ramen) and sometimes even your family recipes. It’s the best source of inspiration for me!
If you make this feel good Ramen, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Feel Good Ramen with Sweet Potatoes and Crispy Shallots
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
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.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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
This looks amazing!!! Is there an instapot version??
Thank you!!!
Hi Nina! I would cook on high pressure for 8 minutes if using the instant pot. I recommend crisping the shallots on the stove as they don’t crips properly in the instant pot. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Made this tonight and it was very yummy. I left out the mushrooms because both my husband and I don’t like them and used pho noodles instead of the ramen because I couldn’t find any that wasn’t super processed. Can’t wait to make again!
Thank you so much Joanna!
This was soo good! The flavor of the broth was so hearty. Not usually a ramen fan but my husband and I loved it. Forgot to buy ginger and it was still delicious. Will make this again again and next time won’t forget the ginger!
I am so happy to hear that Cath! Thank you!
How do you prevent the ramen noodles from becoming SUPER soggy? I had to use instant ramen noodles from an Ichiban pack as I could not find any other ramen noodles in my local grocery store. Is that why mine became so soggy and soaked everything up? Too soggy to eat for leftovers! 🙁
Hi Jessica, It is best to add the noodles to bowl, then spoon the soup over the the noodles instead of stirring the noodles into the soup. If the noodles sit in the broth for a long period they will soak up the broth and become soggy. It is also important to not overcook the noodle. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This was DELICIOUS!!!! I used hard boiled eggs since I hate runny eggs and I was super lazy and threw the ramen noodles into the pot instead of making it separate – delicious but when you reheat you have to add more soup or water back in. I will not do that again! Just a fabulous recipe that made our tummies so very happy on such a cold, cold day. Thanks again for your culinary genius – I so look forward to seeing what wonderful concoctions you come up with every morning.
Thank you so much Rose! I am so glad you loved this recipe and I hope you love others on my blog as well!
Hi, could you please let us know how many ounces of dried ramen? Can’t find it in squares at the grocery store, thank you!
Hi there! It is about 4-6 ounces of dried ramen. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
Hi! I have never tried sweet potato in ramen before; I’m interested in trying it. Also, do you mind telling me where you bought that beautiful green bowl? Thank you!
HI! The green bowl is from a vintage antique store here in Colorado. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
Could this be made in an instant pot? If so, what settings would you suggest? Thanks!
Hi Hannah, I would crisp the bacon on the saute function, remove them from the instant pot and then all remaining ingredients and cook on high pressure for 8 minutes. Boil noodles as directed. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
I made this last night and it was AMAZING! My partner (who claims to be a ramen connoisseur) said it was the best he has ever had.
Wow that is so amazing! I am so glad both of you loved this recipe, Larissa! Thank you!
I’ll be making this on the weekend, it sounds yummy !
Thank you so much Deb!
This is amazing to try and it looks so yummy !! Thanks for sharing this recipe.
I hope you love this recipe! Thank you!
that’s it, I’m having ramen tonight
YES! I love that! And I hope you love this recipe, Ruth!
This looks perfect, especially for the cold weather. I always thought Thai curry paste was the same thing as Gochujang, but maybe I’ll have to buy some now!
I am so glad you like this and I hope you try it Christina! Thank you!
I love it when I actually have all of the ingredients to a delicious recipe ALREADY in my kitchen! Guess what’s our menu for tonight?! Thanks for sharing!
So perfect!! I hope you love this recipe Susan! Let me know how it turns out for you!
I made your Sheet Pan Blackened Salmon with Potatoes and Avocado Goddess sauce last night and it was absolutely AMAZING!! My husband LOVED it as did my older daughter. (Younger daughter is still a work in progress on most foods!). Thank you for that recipe!! I will definitely be making it again!!
Thank you so much Lori! I am so glad you and your oldest loved the sheet pan blackened salmon recipe!