My tastes buds are forever set to spices of all types, and although on occasion, I settle for bland, just to flush out the over indulgence – I start searching for that exotic dish, full of robust flavors. The funny thing is while I take out the ingredients from the refrigerator or the cupboard, those around me waiting for my creation to take shape, always wonder with great curiosity how I know what ingredients work well together.
This recipe for example is the perfect combination of ingredients, I know it, because I can taste it virtually 🙂 – those who cook understand what I am mean by virtual tasting.
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 {not a fan of kale, I’ll go with Bok choy}
- 1/4 cup fresh cilantro, chopped
- 4-6 soft or hard boiled eggs, for serving
- toasted sesame seeds and sliced green onions {more}
While we are on the subject of cooking, I am curious to know if you watch the cooking channel, or follow any cool cooking sites? And in case you are wondering, I am pairing my meal with a lite-beer because I am not to keen on white wine – even if the dish calls for it. But if you prefer wine over beer with spicy ramen, then go with (if sold in your neck of the woods, otherwise, your favorite pinot Grigio will do
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