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

Step 1

• Bring a large pot of salted water to aboil. Wash and dry produce.• Peel and mince garlic. Trim and thinlyslice scallions, separating whites fromgreens. Peel and mince ginger. Trimand thinly slice mushrooms (skip ifyour mushrooms are pre-sliced!).

Step 2

• In a small microwave-safe bowl,combine sesame seeds, half thegarlic, half the sesame oil (you’ll usethe rest later), a drizzle of oil, a bigpinch 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 noodlesto pot. Cook, stirring until just tender,1-2 minutes.• Drain, then toss noodles with adrizzle of oil. Keep empty pot handyfor next step.

Step 4

• Heat a drizzle of oil in pot usedfor noodles over medium-high heat.Add scallion whites, ginger, andremaining garlic. Cook, stirring,30 seconds.• Stir in 3½ cups water (7 cups for4 servings), pork ramen stockconcentrates, chicken stockconcentrates, and soy sauce. Bringto a boil, then cover and reduce heat tolow. Simmer until ready to serve.

Step 5

• While broth simmers, pat chicken* drywith paper towels; season with salt.• Heat a large drizzle of oil in a largepan over medium-high heat. Addchicken and cook until browned andcooked through, 3-5 minutes per side.• Drizzle with remaining sesame oil andturn chicken a few times to coat.• Transfer chicken to a cutting boardto rest.

Step 6

• Add mushrooms and a pinch of salt topan used for chicken over medium- highheat. Cook, stirring occasionally, untilbrowned and softened, 3-5 minutes.Transfer to a plate.• Add a drizzle of oil to pan, then addspinach. Cook, stirring occasionally,until wilted, 2-3 minutes; season withsalt. (TIP: If necessary, cook spinach inbatches.) Turn off heat.

Step 7

• Slice chicken crosswise.• Divide some noodles between largesoup bowls. Pour some broth overnoodles. (You may have noodles andbroth left over—save for seconds!) Stirin as much chili garlic oil as you like.• Top each bowl with chicken,mushrooms, spinach, and scalliongreens. Sprinkle with a few crispyonions and serve. TIP: Don’t add allthe onions just yet! Add as you eat tokeep them nice and crispy.