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.

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.