Soy-Infused Chicken Ramen with Chili Garlic Oil and Crispy Onions

Ramen is more than just a quick noodle soup-it’s a soulful bowl of rich broth, tender meat and perfectly cooked vegetables. This version combines a savory soy-infused pork broth with chicken, carrots and spinach, all topped with a homemade chili garlic oil and crispy fried onions for a satisfying crunch.

Whether you’re a ramen enthusiast or a first-time maker, this recipe is designed to bring authentic flavors to your kitchen without the need for a plane ticket. The balance of savory, spicy and crunchy elements makes every spoonful a delight.

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Ingredients

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

6 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

6 ounce Ramen NoodlesView 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

10 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

SaltView 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. Peel and mince the ginger. Trim, peel and cut the carrots on a diagonal into ¼-inch-thick pieces.
2. In a small microwave-safe bowl, combine the sesame seeds, half the garlic, half the sesame oil (reserve the rest), a drizzle of cooking oil, a big pinch of salt and chili flakes to taste. Cover the bowl with plastic wrap and microwave until fragrant, about 30 seconds. Set aside.
3. Once the water is boiling, add the ramen noodles to the pot. Cook, stirring occasionally, until tender, about 2 minutes. Drain the noodles and toss them with a drizzle of cooking oil to prevent sticking. Set the empty pot aside.
4. Heat a drizzle of cooking oil in the same pot over medium-high heat. Add the scallion whites, ginger and remaining garlic. Cook, stirring, for 30 seconds. Stir in 3½ cups water (or 7 cups for 4 servings), the pork ramen stock concentrates, chicken stock concentrates and soy sauce. Bring to a boil, then cover and reduce the heat to low. Let the broth simmer until ready to serve.
5. While the broth simmers, pat the chicken breasts dry with paper towels and season all over with salt. Heat a large drizzle of cooking 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 the chicken to a cutting board to rest.
6. Add the carrots and a pinch of salt to the same pan over medium-high heat. Cook, stirring occasionally, until browned and softened, 5-7 minutes. (Tip: Add a splash of water if the carrots begin to brown too quickly.) Transfer the carrots 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. (Tip: If necessary, cook the spinach in batches.) Turn off the heat.
7. Slice the chicken crosswise. Divide the noodles between large soup bowls. Pour some broth over the noodles. (You may have noodles and broth left over-seconds!) Stir in as much of the chili garlic oil as you like. Top each bowl with the sliced chicken, carrots, spinach and scallion greens. Sprinkle with a few crispy fried onions and serve. Tip: Add the onions gradually as you eat to keep them crispy.

Recipe Tips

FAQ

Can I use a different type of noodle?

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

How can I make this recipe vegetarian?

To make it vegetarian, omit the chicken and use vegetable stock concentrates instead of pork and chicken. Add tofu or extra vegetables like mushrooms for protein.

Can I prepare the chili garlic oil in advance?

Absolutely! The chili garlic oil can be made ahead and stored in an airtight container in the refrigerator for up to a week. Bring it to room temperature before using.