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

There’s something magical about a steaming bowl of ramen—the way the rich broth wraps around each noodle, the tender meat, the vibrant vegetables. This homemade version brings all that soul-stirring goodness to your kitchen without needing a plane ticket. We’ve built a deeply savory soy-infused broth, loaded it with tender chicken, sweet carrots, and fresh spinach, then finished each bowl with a fiery chili garlic oil and a shower of crispy fried onions.

This isn’t your instant ramen. It’s a bowl that demands to be savored, with layers of flavor from ginger, garlic, and sesame. The best part? You can dial up the heat with that homemade chili oil and keep the onions crunchy by adding them as you eat. Get ready to fall in love with ramen all over again.

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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 CutletsView 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

salt (to taste)View ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Meanwhile, 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, 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 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—this is your chili garlic oil.
3. Once the water is boiling, add the ramen noodles and cook, stirring occasionally, until tender, about 2 minutes. Drain the noodles, then toss them with a drizzle of oil to prevent sticking. Set the empty pot back on the stove.
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. Let the broth simmer while you prepare the toppings.
5. While the broth simmers, pat the chicken cutlets 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 the chicken and cook until browned and cooked through, 3–5 minutes per side. Drizzle the remaining sesame oil over the chicken and turn it a few times to coat. Transfer the chicken to a cutting board to rest.
6. Add the carrot pieces and a pinch of salt to the same pan. Cook over medium-high heat, stirring occasionally, until browned and softened, 5–7 minutes. (Tip: Add a splash of water if the carrots start to brown too quickly.) Transfer the carrots to a plate. Add another 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.
7. Slice the rested chicken crosswise. Divide the noodles among large soup bowls. Ladle the hot broth over the noodles (you may have extra broth and noodles—save for seconds!). Stir in as much of the chili garlic oil as you like. Top each bowl with sliced chicken, carrots, wilted spinach, and scallion greens. Sprinkle with a few crispy fried onions and serve. Tip: Add more crispy onions as you eat to keep them crunchy. (Chicken is fully cooked when internal temperature reaches 165°F.)

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Absolutely! Sliced pork, beef, or tofu would work well. Adjust cooking times as needed.

How can I make this recipe vegetarian?

Swap the chicken and pork stock concentrates for vegetable stock, and use tofu or extra vegetables instead of chicken.

Can I prepare the chili garlic oil in advance?

Yes, you can make it up to a week ahead and store it in the refrigerator. Let it come to room temperature before using.