Chicken Ramen recipe in a Shoyu-style broth

To start with this Chicken Ramen Recipe shoyu style broth,

Bring a large pot of salted water to a boil.

Wash and dry produce. • Peel and mince garlic. Trim and thinly slice scallions, separating whites from greens. Peel and mince ginger. Trim and thinly slice mushrooms.

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 the bowl with plastic wrap. Microwave until fragrant, 30 seconds. Set aside.

Once the water is boiling, add ramen noodles to the pot. Cook, stirring, for 2 minutes.

• Drain, then toss noodles with a drizzle of oil.

• Return the empty pot to the stove.

Heat a drizzle of oil in the 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.

While the broth simmers, pat chicken* dry with paper towels; season all over 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.

Add mushrooms and a pinch of salt to the pan used for chicken over medium-high heat. Cook, stirring occasionally, until browned and softened for 3-5 minutes.

• Transfer mushrooms to a plate.

• Add a drizzle of oil to the pan, then add spinach. Cook, stirring occasionally, until wilted, 2-3 minutes; season with salt.

(TIP: If necessary, cook spinach in batches.) Turn off the heat.

• Slice chicken crosswise.

• Divide ramen noodles between large soup bowls.

Pour broth over noodles (you may have noodles and broth left over—seconds!).

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.