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 slices of meat, the pop of fresh vegetables. This homemade version delivers all that comfort and more, with a deeply savory soy-infused broth that’s surprisingly simple to achieve.

We’ve loaded this bowl with juicy chicken, earthy mushrooms and wilted spinach, then finished it with a homemade chili garlic oil and crispy fried onions for texture. It’s a complete meal that will transport you to your favorite ramen shop, 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.
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 the bowl with plastic wrap and microwave until fragrant, about 30 seconds. Set aside.
3. Once the water is boiling, add the ramen noodles and cook, stirring occasionally, for 2 minutes. Drain the noodles and toss with a drizzle of oil to prevent sticking. Keep the empty pot handy for the broth.
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 until fragrant. Stir in 3½ cups water, 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 cutlets 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 the spinach in batches. Turn off the heat.
7. Slice the chicken crosswise. Divide the noodles among large soup bowls. Ladle the hot 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 immediately. For maximum crunch, add the onions as you eat.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Absolutely! Sliced pork tenderloin, tofu or even shrimp would work well in this ramen. Adjust cooking times accordingly.

What if I don't have pork ramen stock concentrate?

You can substitute with an equal amount of chicken or vegetable stock concentrate, though the flavor will be slightly different.

How do I store leftovers?

Store the broth, noodles and toppings separately in airtight containers in the fridge for up to 3 days. Reheat the broth and noodles, then add fresh toppings.