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. 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. 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.Meanwhile, bring a large pot of water to a boil. Cook the noodles according to package directions. Drain. 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. To serve, divide the noodles between bowls and ladle the soup overtop. Top with eggs, shallots, bacon, green onions, and sesame seeds. Enjoy!