Chicken Ramen in a Shoyu-Style Broth

• 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.

• 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.

• 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 (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 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, 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 pan used for chicken over medium high 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. (TIP: If necessary, cook spinach in batches.) Turn off heat.