Chicken Ramen in a Shoyu-Style Broth plus Mushrooms, Chili-Garlic Oil & Crispy Onions

Step 1

• Bring a large pot of salted water to a boil. Wash and dry all produce. • Peel and mince garlic. Trim and thinly slice scallions, separating whites from greens. Peel and mince ginger. Trim and thinly slice mushrooms.

Step 2

• In a small microwave-safe bowl, combine sesame seeds, half the garlic, half the sesame oil (you’ll use the rest later), a drizzle of oil, a big pinch of salt, and chili flakes to taste. • Cover bowl with plastic wrap. Microwave until fragrant, 30 seconds. Set aside.

Step 3

• Once water is boiling, add ramen noodles. Cook, stirring, 2 minutes. Drain, then toss noodles with a drizzle of oil. Return empty pot to stove.

Step 4

• Heat a drizzle of oil in pot used for noodles over medium-high heat. Add scallion whites, ginger, and remaining garlic. Cook, stirring, for 30 seconds. • Stir in 3½ cups water (7 cups for 4 servings), 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.

Step 5

• While broth simmers, pat chicken* dry with paper towels; season with salt. • Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. • Drizzle with remaining sesame oil and turn chicken a few times to coat. Transfer chicken to a cutting board to rest.

Step 6

• Add mushrooms and a pinch of salt to pan used for chicken over medium high. Cook, stirring occasionally, until browned and softened, 3-5 minutes. Transfer to a plate. • Add a drizzle of oil to pan, then add spinach. Cook, stirring occasionally, until wilted, 2-3 minutes; season with salt. (TIP: If necessary, cook spinach in batches.) Turn off heat.

Step 7

• Slice chicken crosswise. • Divide some ramen noodles between large soup bowls. Pour some broth over noodles (you may have noodles and broth left over). Stir in as much chili-garlic oil as you like. • Top each bowl with chicken, mushrooms, spinach, and scallion greens. Sprinkle with a few crispy onions and serve. TIP: Don’t add all the crispy onions just yet! Add as you eat to keep them nice and crispy.