Shoyu Chicken Ramen with Mushrooms and Chili-Garlic Oil

There’s ramen and then there’s ramen-the kind that warms you from the inside out. This shoyu-style chicken ramen features a deeply savory soy-infused broth, tender chicken cutlets, earthy mushrooms and a tangle of chewy noodles. A drizzle of homemade chili-garlic oil and a sprinkle of crispy fried onions add the perfect finishing touch.

This recipe is all about layering flavors: the broth gets its umami punch from pork and chicken stock concentrates plus soy sauce, while the chili-garlic oil brings heat and crunch. It’s a restaurant-quality bowl you can make in your own kitchen, no passport required.

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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

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Vegetable 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 the garlic. Trim and thinly slice the scallions, separating the white parts from the green tops. Peel and mince the ginger. Trim and thinly slice the mushrooms.
2. In a small microwave-safe bowl, combine the sesame seeds, half the minced garlic, half the sesame oil, a drizzle of vegetable oil, a big pinch of salt and chili flakes to taste. Cover with plastic wrap and microwave until fragrant, about 30 seconds. Set aside as chili-garlic oil.
3. Once the water is boiling, add the ramen noodles and cook, stirring occasionally, for 2 minutes. Drain, then toss the 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 the scallion whites, ginger and remaining garlic. Cook, stirring, for 30 seconds. Stir in 3½ cups water, the pork 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. (For 4 servings, use 7 cups water.)
5. While the broth simmers, pat the chicken cutlets dry with paper towels and season with salt. Heat a large drizzle of oil in a large pan over medium-high heat. Add the chicken and cook until browned and cooked through, 3-5 minutes per side. Drizzle with the remaining sesame oil and turn the chicken a few times to coat. Transfer to a cutting board to rest.
6. Add the sliced 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 the spinach. Cook, stirring occasionally, until wilted, 2-3 minutes; season with salt. (If necessary, cook spinach in batches.) Turn off the heat.
7. Slice the chicken crosswise. Divide the ramen noodles among large soup bowls. Pour the broth over the noodles (you may have extra noodles and broth). Stir in as much of the chili-garlic oil as you like. Top each bowl with sliced chicken, mushrooms, spinach and scallion greens. Sprinkle with a few crispy fried onions and serve immediately. (Add more onions as you eat to keep them crispy.)

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, you can substitute the chicken cutlets with pork loin, beef sirloin or tofu. Adjust cooking time as needed.

What can I use instead of pork ramen stock concentrate?

You can use an additional chicken stock concentrate or a combination of beef broth and soy sauce to mimic the umami flavor.

How do I store leftovers?

Store the broth, noodles and toppings separately in airtight containers in the refrigerator for up to 2 days. Reheat broth and assemble fresh to avoid soggy noodles.