Chicken Ramen with Shoyu Broth, Mushrooms and Chili Garlic Oil
A deeply satisfying ramen bowl featuring tender chicken cutlets in a rich shoyu-style broth made with dual stock concentrates. The homemade chili garlic oil adds aromatic heat and complexity, while sautéed mushrooms and wilted spinach provide earthy depth. Crispy fried onions and fresh scallions finish each bowl with textural contrast. This recipe delivers restaurant-quality ramen at home with accessible ingredients and straightforward techniques that build layers of umami flavor.
Ingredients
- 2 clove Garlic, peeled and minced
- 2 unit Scallions, trimmed and thinly sliced, whites separated from greens
- 1 thumb Ginger, peeled and minced
- 4 ounce Button Mushrooms, trimmed and thinly sliced
- 1 tablespoon Sesame Seeds
- 1 tablespoon Sesame Oil
- 1 teaspoon Chili Flakes
- 4 ½ ounce Ramen NoodlesFresh udon noodles1:1texture
Chewier texture
- 2 unit Pork Ramen Stock Concentrate
- 2 unit Chicken Stock Concentrate
- 2 tablespoon Soy Sauce
- 10 ounce Chicken CutletsPork tenderloin1:1protein
Different protein with similar cooking method
- 5 ounce Spinach
- 1 unit Crispy Fried OnionsNori sheetsto tastegarnish
Traditional ramen topping
- Salt
- 2 tablespoon Cooking Oil
Instructions
- 1
Bring a large pot of salted water to a boil
- 2
Wash and dry produce
- 3
Peel and mince garlic
- 4
Trim and thinly slice scallions, separating whites from greens
- 5
Peel and mince ginger
- 6
Trim and thinly slice mushrooms
- 7
Combine sesame seeds, half the garlic, half the sesame oil, a drizzle of oil, salt, and chili flakes in a microwave-safe bowl
- 8
Cover bowl with plastic wrap
- 9
Microwave until fragrant for 30 seconds
- 10
Set chili garlic oil aside
- 11
Add noodles to boiling water
- 12
Cook noodles, stirring until just tender for 1-2 minutes
- 13
Drain noodles
- 14
Toss noodles with a drizzle of oil
- 15
Heat a drizzle of oil in the empty noodle pot over medium-high heat
- 16
Add scallion whites, ginger, and remaining garlic
- 17
Cook, stirring, for 30 seconds
- 18
Stir in water, pork ramen stock concentrates, chicken stock concentrates, and soy sauce
- 19
Bring to a boil
- 20
Cover and reduce heat to low
- 21
Simmer until ready to serve
- 22
Pat chicken dry with paper towels
- 23
Season chicken with salt
- 24
Heat a large drizzle of oil in a large pan over medium-high heat
- 25
Add chicken and cook until browned and cooked through, 3-5 minutes per side
- 26
Drizzle chicken with remaining sesame oil
- 27
Turn chicken to coat
- 28
Transfer chicken to a cutting board to rest
- 29
Add mushrooms and salt to the chicken pan over medium-high heat
- 30
Cook mushrooms, stirring occasionally, until browned and softened for 3-5 minutes
- 31
Transfer mushrooms to a plate
- 32
Add oil to pan
- 33
Add spinach to pan
- 34
Cook spinach, stirring occasionally, until wilted for 2-3 minutes
- 35
Season spinach with salt
- 36
Slice chicken crosswise
- 37
Divide noodles between soup bowls
- 38
Pour broth over noodles
- 39
Stir in chili garlic oil
- 40
Top each bowl with chicken, mushrooms, spinach, and scallion greens
- 41
Sprinkle with crispy onions and serve
Tips
Add crispy onions gradually as you eat to maintain their crunch rather than dumping them all on at once
Cook spinach in batches if your pan is too small to accommodate all of it at once
Save any leftover noodles and broth for seconds - this recipe makes generous portions
Good to Know
Store leftover broth in refrigerator for up to 3 days. Store cooked noodles separately to prevent sogginess.
Chili garlic oil can be made up to 2 days ahead. Broth can be prepared earlier in the day and reheated.
Serve immediately while hot for best texture and temperature contrast between components.
Common Mistakes
Don't overcook the noodles to avoid mushy texture
Don't add all crispy onions at once to maintain crispness
Don't skip resting the chicken to retain juiciness
Substitutions
Traditional ramen topping
Chewier texture
FAQ
Can I make this vegetarian?
Yes, substitute vegetable stock concentrates for the meat stocks and replace chicken with firm tofu or extra mushrooms for protein.
What if I can't find ramen stock concentrates?
Use chicken and pork bouillon cubes or make broth from scratch using chicken bones and aromatics for deeper flavor.
How long will leftovers keep in the fridge?
Store components separately - broth keeps 3 days, cooked chicken 2 days. Reheat gently and add fresh noodles for best results.