Chicken Ramen in a Shoyu-Style Broth

🥘 Ingredients

• Chicken Stock Concentrate
  4 unit
• Pork Ramen Stock Concentrate
  4 unit
• button mushrooms (skip if your mushrooms are pre-sliced!)
  8 oz
• chicken cutlets
  24 oz
• chili flakes
  1 tsp
• cooking oil
  2 tbsp
• crispy fried onions
  2 unit
• fresh ramen noodles
  20 oz
• garlic
  4 clove
• ginger
  2 thumb
• salt
  1 tsp
• scallions
  2 unit
• sesame oil (you'll use the rest later)
  2 tbsp
• sesame seeds
  2 tbsp
• soy sauce
  3 tbsp
• spinach
  5 oz

🍳 Cookware

• large pot
• small bowl
• plastic wrap
• large pan

1. 

   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 button mushrooms .

   garlic: 4 clove, scallions: 2 unit, ginger: 2 thumb, button mushrooms: 8 oz (skip if your mushrooms are pre-sliced!)
2. 

   2

   In a small bowl , combine sesame seeds , half the garlic, and 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 . Microwave until fragrant, ⏱️ 30 seconds . Set aside.

   sesame seeds: 2 tbsp, sesame oil: 2 tbsp (you'll use the rest later), cooking oil: 2 tbsp, salt: 1 tsp, chili flakes: 1 tsp
3. 

   3

   Once the water is boiling, add fresh ramen noodles to the pot. Cook, stirring the ramen occasionally, until just tender, 1-2 minutes. Drain, then toss the noodles with a drizzle of oil. Keep the empty pot handy for the next step.

   fresh ramen noodles: 20 oz
4. 

   4

   Heat a drizzle of oil in pot used forthe noodles over a medium-high heat. Add the scallion whites, the remaining garlic, and ginger. Cook, stirring, for ⏱️ 30 seconds . Stir in 3.5 cups water, Pork Ramen Stock Concentrate , Chicken Stock Concentrate , and 1.5 TBSP soy sauce (7 cups water and 3 TBSP soy sauce for 4 servings). Bring to a boil, then cover and reduce heat to low. Simmer until ready to serve.

   Pork Ramen Stock Concentrate: 4 unit, Chicken Stock Concentrate: 4 unit, soy sauce: 3 tbsp
5. 

   5

   While the broth simmers, pat chicken cutlets dry with paper towels; season 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 chicken to a cutting board to rest.

   chicken cutlets: 24 oz
6. 

   6

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

   spinach: 5 oz
7. 

   7

   Slice the chicken at a crosswise. Divide the some noodles between large soup bowls. Pour the some broth over the noodles. (You may have noodles and bouillon left over—save for seconds or save!) 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 fried onions and serve. TIP: Don’t add all the onions at once; add as you eat to keep them crispy!

   crispy fried onions: 2 unit