Chicken Ramen in a Shoyu-Style Broth
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Chicken Ramen in a Shoyu-Style Broth

Chicken Ramen in a Shoyu-Style Broth

plus Mushrooms, Chili-Garlic Oil & Crispy Onions

Our chefs are obsessed with ramen—and no, we don’t mean the microwave variety. We’re talking about that soul-stirring combination of rich broth, tender meat and veggies, and a tangle of chewy noodles. This version stars a super-flavorful soy-infused pork broth, plus chicken, mushrooms, and spinach. Each bowl’s topped off with a homemade chili-garlic oil and fried onions for crispy contrast. If you weren’t a hopeless ramen-tic yet, this will make you one.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes
Prep Time


serving amount

2 clove


1 thumb


1 tablespoon

Sesame Seeds

1 teaspoon

Chili Flakes

2 unit

Pork Ramen Stock Concentrate

2 tablespoon

Soy Sauce

(Contains Soy, Wheat)

5 ounce


2 unit


4 ounce

Button Mushrooms

1 tablespoon

Sesame Oil

6 ounce

Ramen Noodles

(Contains Wheat)

2 unit

Chicken Stock Concentrate

10 ounce

Chicken Cutlets

1 unit

Crispy Fried Onions

(Contains Wheat)

Not included in your delivery

2 tablespoon

Vegetable Oil



Nutrition Values

/ per serving
Energy (kJ)3640 kJ
Calories870 kcal
Fat36 g
Saturated Fat8 g
Carbohydrate90 g
Sugar8 g
Dietary Fiber8 g
Protein47 g
Cholesterol105 mg
Sodium2920 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Plastic Wrap
Small Bowl
Large Pan
Paper Towel



• 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.

Make Chili-Garlic Oil

• 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.

Cook Noodles

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

Simmer Broth

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

Cook Chicken

• 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, 3-5 minutes per side. • Drizzle with remaining sesame oil and turn chicken a few times to coat. Transfer chicken to a cutting board to rest.

Cook Veggies

• Add mushrooms and a pinch of salt to pan used for chicken over mediumhigh heat. 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. Turn off heat. • TIP: If necessary, cook spinach in batches.

Finish & Serve

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 onions just yet! Add as you eat to keep them nice and crispy.