Shoyu-Style Chicken Ramen with Mushrooms and Chili Garlic Oil

Ramen is more than just noodles in broth-it’s a bowl of pure comfort. This shoyu-style version brings together a deeply savory soy-infused pork and chicken broth, tender chicken cutlets, earthy mushrooms and fresh spinach. Every slurp is packed with umami, balanced by the crunch of crispy fried onions and a kick of homemade chili garlic oil.

Skip the instant packets and treat yourself to a restaurant-quality ramen experience right in your own kitchen. With chewy ramen noodles and a rich, aromatic broth, this recipe is sure to become a favorite for cozy nights in.

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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

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView 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

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of 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 and ginger. Slice the scallions, separating white and green parts.
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 let rest, then slice.
4. In the same skillet, add remaining 1 tablespoon oil. Sauté mushrooms until browned, about 3-4 minutes. Add garlic, ginger and white parts of scallions; cook 1 minute until fragrant.
5. Add 2 cups water (or as needed), pork ramen stock concentrate, chicken stock concentrate, soy sauce and sesame oil. Bring to a simmer, stirring to dissolve concentrates. Adjust salt and pepper to taste.
6. Divide noodles among bowls. Top with spinach, sliced chicken and mushrooms. Ladle hot broth over the top.
7. In a small bowl, mix chili flakes with a drizzle of hot oil (from the skillet) to make chili garlic oil. Drizzle over each bowl. Garnish with sesame seeds, crispy fried onions and green scallion tops.

Recipe Tips

FAQ

Can I use a different type of noodle?

Yes, you can substitute with udon, soba or even spaghetti in a pinch. Cook according to package directions.

How can I make this vegetarian?

Replace chicken with tofu or tempeh, use vegetable stock concentrate and skip the chicken stock. The pork stock concentrate can be substituted with mushroom broth.

Can I prepare the broth ahead of time?

Absolutely! Make the broth (without noodles) and refrigerate for up to 3 days. Reheat and add freshly cooked noodles when serving.