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 noodles to pot. Cook, stirring until just tender, 1-2 minutes.

Drain, then toss noodles with a drizzle of oil. Keep empty pot handy for next step.

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, pork ramen stock concentrates, chicken stock concentrates, and 1½ TBSP soy sauce (7 cups water and 3 TBSP soy sauce for 4 servings). (Feel free to add more soy sauce if you like!) Bring to a boil, then cover and reduce heat to low. 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, 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.

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.