Soy-Infused Chicken Ramen with Mushrooms and Chili Garlic Oil

There’s nothing quite like a steaming bowl of ramen to comfort the soul. This homemade version features a deeply savory soy-infused broth, tender chicken, earthy mushrooms and fresh spinach, all tangled with chewy ramen noodles. A drizzle of homemade chili garlic oil and a sprinkle of crispy fried onions add the perfect finishing touch.

While ramen might seem intimidating, this recipe breaks it down into simple steps that any home cook can master. The broth comes together quickly with the help of concentrated stocks and the toppings are easy to prepare. Get ready to impress yourself and your loved ones with a bowl that rivals your favorite ramen shop.

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Ingredients

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 unit Pork Ramen Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

6 ounce Ramen NoodlesView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry all produce. Peel and mince garlic. Trim and thinly slice scallions, separating whites from greens. Peel and mince ginger. Trim and thinly slice mushrooms.
2. In a small microwave-safe bowl, combine sesame seeds, half the garlic, half the sesame oil, a drizzle of cooking oil, a big pinch of salt and chili flakes to taste. Cover with plastic wrap and microwave until fragrant, about 30 seconds. Set aside.
3. Once water is boiling, add ramen noodles. Cook, stirring, for 2 minutes. Drain, then toss noodles with a drizzle of oil to prevent sticking. Return the empty pot to the stove.
4. Heat a drizzle of oil in the same pot over medium-high heat. Add scallion whites, ginger and remaining garlic. Cook, stirring, for 30 seconds. Stir in 3½ cups water, ramen stock concentrates, chicken stock concentrates and soy sauce. Bring to a boil, then cover and reduce heat to low. Let simmer until ready to serve.
5. While broth simmers, pat chicken dry with paper towels and season with salt. Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. Drizzle with remaining sesame oil and turn chicken a few times to coat. Transfer to a cutting board to rest.
6. Add mushrooms and a pinch of salt to the same pan over medium-high heat. Cook, stirring occasionally, until browned and softened, 3-5 minutes. Transfer to a plate. Add a drizzle of oil to the pan, then add spinach. Cook, stirring occasionally, until wilted, 2-3 minutes; season with salt. (If necessary, cook spinach in batches.) Turn off heat.
7. Slice chicken crosswise. Divide ramen noodles between large soup bowls. Pour broth over noodles (you may have extra broth and noodles). Stir in as much chili garlic oil as you like. Top each bowl with chicken, mushrooms, spinach and scallion greens. Sprinkle with crispy onions and serve. (Tip: Add crispy onions gradually to keep them crunchy.)

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, you can substitute the chicken with pork, beef or tofu. Adjust cooking times accordingly.

Can I make the chili garlic oil ahead of time?

Absolutely! The chili garlic oil can be made in advance and stored in an airtight container in the refrigerator for up to a week.

What if I don't have pork ramen stock concentrate?

You can use all chicken stock concentrate or a combination of beef and chicken stock. The flavor will vary but still be delicious.