Soy-Infused Chicken Ramen with Mushrooms and Chili Garlic Oil

There’s nothing quite like a steaming bowl of ramen to warm the soul. This homemade version features a deeply savory soy-infused broth, tender chicken cutlets, earthy mushrooms, and fresh spinach, all tangled with chewy ramen noodles. A drizzle of homemade chili garlic oil and a sprinkle of crispy fried onions add the perfect finishing touch.

While ramen might seem intimidating, this recipe breaks it down into simple steps. You’ll build layers of flavor from a fragrant base of garlic, ginger, and scallions, then simmer a quick broth with pork and chicken stock concentrates. The result is a bowl that’s both comforting and impressive—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 Cooking 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 (if not pre-sliced).
2. In a small microwave-safe bowl, combine the sesame seeds, half the minced garlic, half the sesame oil, a drizzle of cooking 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 the water is boiling, add the ramen noodles and cook until just tender, 1-2 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 the scallion whites, minced ginger, and remaining garlic. Cook, stirring, for 30 seconds. Stir in 3½ cups water (7 cups for 4 servings), the pork ramen stock concentrates, chicken stock concentrates, and soy sauce. Bring to a boil, then cover and reduce heat to low. Simmer until ready to serve.
5. While the broth simmers, pat the chicken 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 noodles among large soup bowls. Ladle the broth over the noodles. 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 crispy fried onions and serve. Tip: Add the crispy onions gradually as you eat to keep them crunchy.

Useful Cookware

A few helpful kitchen tools for this recipe, with relevant Amazon picks for each item.

Large pot

IMUSA 16 Quart Stainless Steel Stock Pot with Lid - Large Cooking Pot for Soups, Stews, Pasta, Seafood Boiling and Family Meals - Riveted Handles for Easy TransportView on AmazonCAROTE 8QT Full Clad Tri Ply Stainless Steel Stock Pot with Lid, Kitchen Soup Pot, All Stoves Compatible, Oven & Dishwasher Safe, Stay Cool Handle, White, Mothers Day GiftsView on AmazonKirecoo Stainless Steel Stock Pot - 8 Quart Heavy Duty Induction Cooking Pot with Visible Lid for Pasta, Soup, Spaghetti, Nonstick Thick Bottom Big Stockpot, Deep Cookware for Canning, Boiling, SimmerView on Amazon

Plastic wrap

Reynolds Kitchens Quick Cut Plastic Wrap, 225 Square FeetView on AmazonReynolds 912 Foodservice Clear Plastic Wrap Film, 15 inch Width, 2000 FeetView on AmazonPlastic Food Wrap Thick Enough for daily use Stronger for Comercial Use Durable With Slide Cutter 12"wide 2000 Feet long Home and Commercial Use Food ServiceView on Amazon

Small microwave-safe bowl

Wrova wheat straw small bowls 10oz set of 8 - Unbreakable Dessert Bowls set for kids - Mini Bowls for Ice Cream,Snack and Fruits - Microwave & Dishwasher Safe Appetizer BowlsView on AmazonWrova 6 pack small wheat straw bowls 5oz,alternative plastic dipping bowls,unbreakable dessert bowls microwave and dishwasher safe for dessert,sushi,condiment (Classic Series)View on AmazonLE TAUCI Sauce Cups 2 OZ, Small Dipping Bowls, Mini Ceramic Ramekins Souffle Dishes, Sauce Dip Bowls for Charcuterie Boards, Microwave & Oven Safe, Set of 6, WhiteView on Amazon

Strainer

Cuisinart, Mesh Strainers, Stainless Steel Mesh Strainers for Kitchen, Fine Mesh Kitchen Strainer Set for Sifting, Straining and Cooking, Ctg-00-3Ms, 3 CountView on Amazon3Pcs Super Wire Extra Fine Mesh Strainer with Handle, Small Medium Large Size Sifter Metal Strainer Set, Stainless Steel Sieve Fine Mesh Strainers for Kitchen Rice Juice Quinoa Food Flour Baking YLYLView on AmazonWinco Strainer with Single Fine Mesh, 8-Inch Diameter, Medium, Stainless Steel, Tan,SilverView on Amazon

Large pan

SENSARTE Nonstick Frying Pan Skillet with Lid, 12 Inch Large Deep Frying Pan, 5 Qt Non Stick Saute Pan with Cover, Induction Pan, Healthy Non Toxic Cooking Pan with Helper Handle, PFOA PFOS FreeView on AmazonFarberware Dishwasher Safe Nonstick Jumbo Cooker Chef's Pan with Lid and Helper Handle, Kitchen Cookware, 6-Quart, BlackView on AmazonSNOWCLAD Frying Pans Nonstick with Lid,Hybrid Non Stick 5 Quart Saute pan,PFOA Free Cookware,Stainless Steel skillet,12 inch Deep Saute Pan,Dishwasher&Oven Safe,Works on All CooktopsView on Amazon

Paper towels

Scott Paper Towels, Choose-A-Sheet, 6 Double Rolls = 12 Regular Rolls (108 Sheets Per Roll)View on AmazonAmazon Basics 2-Ply Flex-Sheets Paper Towels, 12 Basics Rolls = 40 Regular Rolls, Everyday Value with 150 Sheets per Roll, Packaging May VaryView on AmazonBounty Quick-Size Paper Towels, White, 8 Family Triple Rolls = 27 Regular RollsView on Amazon

Recipe Tips

FAQ

Can I use a different type of noodle?

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

How can I make this recipe vegetarian?

Replace the chicken with tofu or tempeh, and use vegetable stock concentrates instead of pork and chicken. Omit the chicken cutlets and use more mushrooms or other veggies.

Can I prepare the chili garlic oil ahead of time?

Absolutely! The oil can be made in advance and stored in an airtight container in the refrigerator for up to a week. Let it come to room temperature before using.