Shoyu Chicken Ramen with Mushrooms and Chili Garlic Oil

There’s nothing quite like a steaming bowl of ramen to soothe the soul. This homemade shoyu-style ramen features a deeply savory soy-infused broth, tender chicken, earthy mushrooms and fresh spinach, all topped with a fiery chili garlic oil and crispy fried onions for crunch.

Forget the instant packets-this recipe brings restaurant-quality ramen to your kitchen. The combination of rich pork and chicken stock concentrates, soy sauce and aromatic ginger creates a broth that’s complex and satisfying. Customize the heat level with the chili garlic oil and enjoy a bowl that’s both comforting and exciting.

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Ingredients

6 ounce Ramen NoodlesView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

2 unit Pork Ramen Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Cook ramen noodles according to package directions until tender. Drain and divide among bowls.
2. While noodles cook, prepare the broth: In a medium pot, combine 4 cups water, pork ramen stock concentrate, chicken stock concentrate, soy sauce and 1 cup water. Bring to a simmer over medium heat, stirring to dissolve concentrates. Keep warm.
3. Season chicken cutlets with salt and pepper. Heat 1 tablespoon cooking oil in a large skillet over medium-high heat. Cook chicken until golden brown and cooked through, about 4-5 minutes per side. Transfer to a cutting board and slice thinly.
4. In the same skillet, add remaining 1 tablespoon oil. Add sliced mushrooms and cook until browned, about 4 minutes. Add minced garlic and grated ginger; cook 1 minute until fragrant.
5. Add spinach to the skillet and cook until wilted, about 2 minutes. Season with salt and pepper.
6. To make chili garlic oil: In a small bowl, combine sesame oil, chili flakes and sesame seeds. Microwave for 15 seconds or heat in a small pan until fragrant.
7. Assemble bowls: Divide the mushroom-spinach mixture among the noodle bowls. Top with sliced chicken. Ladle hot broth over everything. Drizzle with chili garlic oil, sprinkle with crispy fried onions and sliced scallions. Serve immediately.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, sliced pork loin, beef or tofu would work well in this ramen. Adjust cooking time accordingly.

How can I make this recipe vegetarian?

Substitute the chicken and pork stock concentrates with vegetable stock and use tofu or extra mushrooms for protein. Omit the chicken cutlets.

Can I prepare the broth ahead of time?

Absolutely! The broth can be made up to 3 days in advance and stored in the refrigerator. Reheat before serving.