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Chicken Ramen in a Shoyu-Style Broth

Chicken Ramen in a Shoyu-Style Broth

plus Mushrooms, Chili-Garlic Oil & Crispy Onions

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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.

Allergens:WheatSoy

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

Preparation Time45 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 clove

Garlic

1 thumb

Ginger

1 tablespoon

Sesame Seeds

1 teaspoon

Chili Flakes

2 unit

Pork Ramen Stock Concentrate

2 tablespoon

Soy Sauce

(ContainsWheat, Soy)

5 ounce

Spinach

2 unit

Scallions

4 ounce

Button Mushrooms

1 tablespoon

Sesame Oil

6 ounce

Ramen Noodles

(ContainsWheat)

2 unit

Chicken Stock Concentrate

10 ounce

Chicken Cutlets

1 unit

Crispy Fried Onions

(ContainsWheat)

Not included in your delivery

5 teaspoon

Vegetable Oil

Salt

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3556 kJ
Calories850 kcal
Fat34 g
Saturated Fat8 g
Carbohydrate90 g
Sugar7 g
Dietary Fiber7 g
Protein46 g
Cholesterol105 mg
Sodium2830 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.
Instructions
Instructionsarrow up iconarrow up icon
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 mushrooms.

2

• 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.

3

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

4

• Heat a drizzle of oil in 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, 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.

5

• 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.

6

• Add mushrooms and a pinch of salt to pan used for chicken over medium high. 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.

7

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