Hi everyone, today we are going to cook super delicious ramen in a Shoyu -Style broth. Below will present you the ingredients and you can find the preparation details in the video linked below.

Recipe for 2 servings:

• 2 cloves of garlic
• about 5cm ginger
• 1 tbsp of sesame seeds
• 2 pack (24g in total) of Ramen pork stock concentrate. (You can use Tonkotsu Ramen Pork Concentrate)
• 2 pack (24g in total) Chicken liquid Stock Concentrate
• 140 g spinach
• 110 g Mushrooms
• 170 g Ramen Noodles
• 340 g chicken breast
• 2 tablespoon Soy Sauce
• 2 scallions
• 1 tablespoon sesame Oil
• 20 g Crispy Fried onions
• salt to taste
• vegetable oil

Chicken ramen in a Shoyu -style broth, a beautiful combination of rich broth, tender meat and veggies, plus a tangle of chewy noodles. This amazing recipe includes flavorful soy-infused broth, chicken, mushrooms, and spinach. Each bowl’s topped off with a homemade sesame – garlic oil and fried onions for crispy texture.

1. Bring salted water to a boil. Add the ramen noodles. Cook, stirring until just tender, for 1-2 minutes. Drain, then toss noodles with a drizzle of oil.
2. Thinly slice the scallions, separate the whites from greens. Mine the garlic and ginger. Lastly slice the mushrooms.
3. In a small bowl combine sesame seeds, a small portion (or half) of the garlic, half the sesame oil, a drizzle of vegetable oil, a big pinch of salt, and chili flakes to taste. Cover bowl with plastic wrap and microwave for 30 seconds.
4. Heat a drizzle of oil in a large pot add scallion whites, ginger, and remaining garlic. Cook, stirring, 30 seconds. Add 3.5 cups of water, the stock concentrates and soy sauce. Bring to a boil, then cover and reduce heat to low. Simmer until ready to serve.
5. While broth simmers, season the chicken with salt. Heat a large drizzle of oil, 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 to a plate
6. Add mushrooms and a pinch of salt to the pan, stir occasionally. Cook for 3-5 minutes or until browned. Transfer to a plate. Similarly cook the spinach for 2-3 minutes; season with salt.
7. Before plating slice the chicken. Divide the noodles between large soup bowls. Pour some broth over noodles. Stir in as much sesame garlic oil as you like. Top each bowl with chicken, mushrooms, spinach, and scallion greens. Sprinkle with a few crispy onions and serve.

Bon appetite

Video: