Soy-Infused Chicken Ramen with Mushrooms and Chili Garlic Oil

There’s something magical about a steaming bowl of ramen-the way the rich broth clings to chewy noodles, the tender meat, the fresh veggies and that final pop of crunch. This homemade version delivers all that and more. We start with a deeply savory soy-infused pork broth, then add juicy chicken, earthy mushrooms and vibrant spinach. Each bowl gets a drizzle of our quick chili garlic oil and a sprinkle of crispy fried onions for irresistible texture.

Forget the instant packets; this is the real deal. And the best part? You can make it in your own kitchen with simple ingredients. Whether you’re a ramen devotee or a curious newcomer, this bowl is sure to become a favorite.

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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

12 ounce Chicken BreastsView 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 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 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 water is boiling, add ramen noodles and cook, stirring, for 2 minutes. Drain and toss with a drizzle of oil to prevent sticking. Return the empty pot to the stove.
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, 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 all over 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, 5-7 minutes per side. Drizzle with remaining sesame oil and turn chicken a few times 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 between large soup bowls. Pour broth over noodles (you may have extra broth and noodles-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 crispy onions and serve. Tip: Add crispy onions gradually to keep them crunchy.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, you can substitute sliced pork, beef or tofu. Adjust cooking time as needed.

Can I make this recipe vegetarian?

Absolutely! Omit the chicken and use vegetable stock concentrates instead of chicken and pork. Add extra mushrooms or tofu for protein.

How do I store leftovers?

Store broth, noodles and toppings separately in airtight containers in the refrigerator for up to 3 days. Reheat broth and assemble fresh.