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Chicken Ramen in a Shoyu-Style Broth

Chicken Ramen in a Shoyu-Style Broth

with Carrots, Chili Garlic Oil & Crispy Onions

Taste Tours
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Our chefs are obsessed with ramen—and no, we don’t mean the instant 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, carrots, 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

2 unit

Scallions

1 thumb

Ginger

6 ounce

Carrots

1 tablespoon

Sesame Seeds

1 tablespoon

Sesame Oil

1 teaspoon

Chili Flakes

6 ounce

Ramen Noodles

(ContainsWheat)

2 unit

Pork Ramen Stock Concentrate

2 unit

Chicken Stock Concentrate

2 tablespoon

Soy Sauce

(ContainsWheat, Soy)

10 ounce

Chicken Cutlets

5 ounce

Spinach

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
Calories910 kcal
Fat37 g
Saturated Fat9 g
Carbohydrate97 g
Sugar12 g
Dietary Fiber10 g
Protein48 g
Cholesterol110 mg
Sodium3090 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
Peeler
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, peel, and cut carrots on a diagonal into ¼-inch-thick pieces.

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 noodles to pot. Cook, stirring occasionally, until tender, 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), 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.

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, 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 carrots and a pinch of salt to pan used for chicken over medium-high heat. Cook, stirring occasionally, until browned and softened, 5-7 minutes. (TIP: Add a splash of water if carrots begin to brown too quickly.) Transfer carrots to a plate. • Add a drizzle of oil to same 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 noodles between large soup bowls. Pour some 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, carrots, 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.