Chicken Ramen in a Shoyu-Style Broth

🥘 Ingredients

• button mushrooms
  8 oz
• chicken cutlets
  12 oz
• chicken stock concentrate
  1 unit
• chili flakes
  1 tsp
• cooking oil
  2 tbsp
• crispy fried onions
  2 tbsp
• fresh ramen noodles
  4 oz
• garlic
  4 clove
• ginger
  1 unit
• pork ramen stock concentrate
  1 unit
• salt
  1 tsp
• scallions
  4 unit
• sesame oil
  2 tbsp
• sesame seeds
  1 tbsp
• soy sauce
  2 tbsp
• spinach
  2 c
• water
  4 c

🍳 Cookware

• large pot
• small bowl
• large pan

1. 

   1

   Bring a large pot of salted water to a boil. Wash and dry produce.
2. 

   2

   In a small bowl , combine sesame seeds , half the garlic , half the sesame oil , a drizzle of cooking oil , a big pinch of salt , and chili flakes to taste. Microwave until fragrant ⏱️ 1 minutes .

   sesame seeds: 1 tbsp, garlic: 4 clove, sesame oil: 2 tbsp, cooking oil: 2 tbsp, salt: 1 tsp, chili flakes: 1 tsp
3. 

   3

   Once water is boiling, add fresh ramen noodles to pot. Cook, stirring until just tender ⏱️ 1 minutes .

   fresh ramen noodles: 4 oz
4. 

   4

   Heat a drizzle of cooking oil in pot used for noodles over medium-high heat. Add scallions whites, ginger , and remaining garlic. Cook, stirring, for ⏱️ 30 seconds .

   scallions: 4 unit, ginger: 1 unit
5. 

   5

   Add pork ramen stock concentrate , chicken stock concentrate , and water to pot. Simmer until slightly reduced ⏱️ 5 minutes . Stir in soy sauce .

   pork ramen stock concentrate: 1 unit, chicken stock concentrate: 1 unit, water: 4 c, soy sauce: 2 tbsp
6. 

   6

   While broth simmers, pat chicken cutlets dry with paper towels; season with salt. Heat a large pan over medium-high heat, add chicken, and cook until golden ⏱️ 3 minutes per side. Transfer to a plate.

   chicken cutlets: 12 oz
7. 

   7

   Add button mushrooms and a pinch of salt to pan used for chicken over medium-high heat. Cook, stirring occasionally, until browned and softened ⏱️ 3 minutes . Transfer to a plate.

   button mushrooms: 8 oz
8. 8

   Slice chicken crosswise. Divide noodles between bowls and ladle hot broth over. Top with chicken, mushrooms, spinach , and crispy fried onions . Drizzle with chili-garlic oil and serve with remaining scallion greens.

   spinach: 2 c, crispy fried onions: 2 tbsp