Shoyu-Style Chicken Ramen with Mushrooms and Chili Garlic Oil

There’s something magical about a steaming bowl of ramen-the way the rich broth wraps around chewy noodles, the tender slices of meat and the colorful toppings all come together in perfect harmony. This shoyu-style chicken ramen is inspired by the classic Japanese soy sauce-based broth, but it’s made completely from scratch in your own kitchen. No need for a plane ticket or a trip to a specialty shop; you can create this soulful dish with simple ingredients and a little bit of love.

Our version features a deeply savory pork and chicken broth infused with soy sauce, topped with juicy chicken cutlets, sautéed mushrooms and fresh spinach. The real star is the homemade chili garlic oil-a quick, aromatic drizzle that adds a kick of heat and a punch of flavor. Crispy fried onions on top provide the perfect crunchy contrast. Whether you’re a ramen devotee or a curious newcomer, this bowl will win your heart.

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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 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 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.
3. Once water is boiling, add ramen noodles and cook, stirring, for 2 minutes. Drain and toss with a drizzle of oil to prevent sticking. Keep the empty pot handy.
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, 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.
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, 3-5 minutes per side. Drizzle with remaining sesame oil and turn chicken 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 among large soup bowls. Ladle broth over noodles (you may have extra noodles and broth-save for seconds!). Stir in as much chili garlic oil as you like. Top each bowl with chicken, mushrooms, spinach and scallion greens. Sprinkle with a few crispy fried onions and serve. (Tip: Add onions gradually to keep them crispy.)

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Absolutely! Sliced pork tenderloin, tofu or even shrimp would work well. Adjust cooking times accordingly.

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

You can substitute with an equal amount of chicken or vegetable stock concentrate or use 3½ cups of prepared broth. The flavor will be slightly different but still delicious.

Can I make the chili garlic oil ahead of time?

Yes! The oil can be made up to a week in advance and stored in an airtight container in the refrigerator. Bring to room temperature before using.