Soy-Infused Chicken Ramen with Mushrooms and Chili-Garlic Oil

There’s ramen and then there’s this ramen. Forget the instant packets-this homemade version delivers a deeply savory, soy-infused broth that’s been simmered to perfection. Tender chicken, earthy mushrooms and fresh spinach join a tangle of chewy noodles, all crowned with a drizzle of fiery chili-garlic oil and a scattering of crispy fried onions.

Every spoonful is a balance of rich umami, gentle heat and satisfying crunch. Whether you’re a ramen devotee or a curious newcomer, this bowl will transport your taste buds straight to noodle nirvana.

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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

5 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Meanwhile, 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 vegetable oil, a big pinch of salt and chili flakes to taste. Cover with plastic wrap and microwave until fragrant, about 30 seconds. Set aside for the chili-garlic oil.
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 vegetable oil to prevent sticking. Set aside.
4. In the same pot, heat a drizzle of vegetable oil over medium-high heat. Add the scallion whites, minced ginger and remaining garlic. Cook, stirring, for 30 seconds until fragrant. Pour in 3½ cups water, the pork ramen stock concentrate, chicken stock concentrate and soy sauce. Bring to a boil, then cover and reduce the heat to low. Let the broth simmer while you prepare the toppings.
5. Pat the chicken breasts dry with paper towels and season both sides with salt. Heat a large drizzle of vegetable oil in a large pan over medium-high heat. Add the chicken and cook until golden brown and cooked through, 5-7 minutes per side. Drizzle the remaining sesame oil over the chicken and turn a few times to coat. Transfer the chicken to a cutting board and let it rest for a few minutes before slicing.
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 the mushrooms to a plate. Add another drizzle of oil to the pan, then add the spinach. Cook, stirring, until wilted, 2-3 minutes. Season with salt. If needed, cook the spinach in batches.
7. Slice the rested chicken crosswise into thin strips. Divide the cooked ramen noodles among large soup bowls. Ladle the hot broth over the noodles (you may have extra noodles and broth). Stir in as much of the chili-garlic oil as you like. Top each bowl with sliced chicken, sautéed mushrooms, wilted spinach and scallion greens. Sprinkle with crispy fried onions and serve immediately. Tip: Add crispy onions gradually to keep them crunchy.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

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

What can I substitute for pork ramen stock concentrate?

You can use an equal amount of beef or vegetable stock concentrate or replace with 2 cups of strong pork or chicken broth.

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 assemble fresh to keep the noodles from getting mushy.