Ramen with sweet potato and mushroom

Instructions

1. Cook the noodles according to packet instructions. Drain and set aside.
2. Heal canola oil in a large, deep nonstick frying pan or saucepan over medium heat. Cook eschalots and ginger for 5 minutes, or until eschalots have softened. Remove from pan using a slotted spoon and transfer to a bowl. In the same pan, heat the sesame oil over medium heat. Cook mushrooms for 5 minutes, then remove from the pan using a slotted spoon and transfer to a bowl. Add stock, vinegar, soy sauce and gochujang to pan and stir to combine. Add sweet potatoes. Reduce heat to low and simmer for about 15 minutes, or until sweet potatoes are tender. Add kale and cooked noodles and cook for about 3 minutes, or until noodles are heated through.
3. Divide ramen among 4 bowls. Top each bowl with 1 egg, then sprinkle with eschalots, coriander and sesame seeds. Serve.