Shoyu-Style Chicken Ramen with Mushrooms and Sesame Garlic Oil

This isn’t your instant ramen-this is the real deal. Our shoyu-style chicken ramen brings together a deeply savory soy-infused pork broth, tender chicken cutlets, earthy mushrooms and fresh spinach, all tangled with chewy ramen noodles. A drizzle of homemade sesame garlic oil and a sprinkle of crispy fried onions add the perfect finishing touch.

Whether you’re a ramen enthusiast or a first-time noodle maker, this recipe is surprisingly simple to pull off on a weeknight. The broth builds flavor from concentrated stocks and soy sauce, while the sesame oil and garlic create an aromatic boost that makes every slurp unforgettable.

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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

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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Cooking OilView 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 al dente. Drain and set aside.
2. While noodles cook, thinly slice the mushrooms. Mince the garlic. Grate or finely chop the ginger. Slice the scallions, separating white and green parts.
3. Season chicken cutlets with salt and pepper. Heat 1 tbsp cooking oil in a large skillet over medium-high heat. Cook chicken until golden and cooked through, about 4-5 minutes per side. Transfer to a plate and let rest, then slice.
4. In the same skillet, add remaining 1 tbsp oil. Sauté mushrooms until browned, about 3-4 minutes. Add garlic, ginger and white parts of scallions; cook 1 minute until fragrant.
5. In a medium pot, combine 4 cups water, pork and chicken stock concentrates and soy sauce. Bring to a simmer, stirring to dissolve. Add the sautéed mushroom mixture and simmer 2 minutes.
6. Add spinach to the broth and cook just until wilted, about 1 minute.
7. To make sesame garlic oil: In a small bowl, combine sesame oil, sesame seeds and a pinch of salt. Microwave 15 seconds or until warm.
8. Divide noodles among bowls. Ladle broth and vegetables over noodles. Top with sliced chicken, a drizzle of sesame garlic oil, crispy fried onions and green scallion tops. Serve immediately.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Absolutely! Sliced pork tenderloin, beef or even tofu would work well in this ramen. Adjust cooking time as needed.

What can I substitute for the pork ramen stock concentrate?

You can use an extra packet of chicken stock concentrate plus a teaspoon of miso paste or a dash of fish sauce to mimic the depth.

How do I store leftovers?

Store broth, noodles and toppings separately in airtight containers in the fridge for up to 3 days. Reheat broth and assemble fresh to avoid soggy noodles.