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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

Taste Tours
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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.

Total Time45 minutes
Prep Time10 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

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

12 ounce

Chicken Breasts

1 unit

Crispy Fried Onions

(ContainsWheat)

Not included in your delivery

2 tablespoon

Cooking Oil

Salt

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories920 kcal
Fat37 g
Saturated Fat9 g
Carbohydrate90 g
Sugar9 g
Dietary Fiber9 g
Protein55 g
Cholesterol120 mg
Sodium3130 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.
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Plastic Wrap
Small Bowl
Strainer
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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1

• 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.

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 to pot. 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, 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.

5

• While 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.

6

• 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 mushrooms 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.

7

• 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.