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

There’s something magical about a bowl of ramen—the way the rich broth clings to each noodle, the tender meat, the vibrant vegetables. This homemade version captures all that soul-stirring goodness with a deeply savory soy-infused pork broth, succulent chicken, sweet carrots, and fresh spinach. A drizzle of homemade chili garlic oil and a sprinkle of crispy fried onions take it over the top.

Forget the instant packets; this is the real deal. And the best part? It comes together in under an hour, making it perfect for a cozy weeknight dinner or a weekend project. Trust us—once you try it, you’ll never go back.

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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 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, peel, and cut the carrots on a diagonal into 1/4-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.
3. Once the water is boiling, add the ramen noodles and cook, stirring occasionally, until tender, about 2 minutes. Drain the noodles and toss with a drizzle of oil to prevent sticking. Set the empty pot aside.
4. Heat a drizzle of oil in the same pot over medium-high heat. Add the scallion whites, ginger, and remaining garlic. Cook, stirring, for 30 seconds. Stir in 3 1/2 cups water, the pork 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 the broth simmers, pat the 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 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 carrots and a pinch of salt to the same pan. Cook over medium-high heat, stirring occasionally, until browned and softened, 5–7 minutes. (If the carrots brown too quickly, add a splash of water.) Transfer 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 needed, cook the spinach in batches.
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, carrots, spinach, and scallion greens. Sprinkle with a few crispy fried onions and serve immediately. For maximum crunch, add more onions as you eat.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

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

Can I make this recipe vegetarian?

Yes, substitute the chicken and pork stock concentrates with vegetable stock and use tofu or extra vegetables. Omit the chicken and use a plant-based protein.

How do I store leftovers?

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