Chicken Ramen in a Shoyu-Style Broth with Carrots, Chili Garlic Oil, and Crispy Onions

Optionally use coleslaw mix too or in place of other veggies.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Bring a large pot of salted water to a boil. Peel and mince garlic. Trim and thinly slice green onions, separating whites from greens. Peel and mince ginger.

Step 2

Cook noodles as directions say. Drain and toss with a drizzle of oil. Keep on side so people can take the amount they want (and they don't get soggy).

Step 3

Heat a drizzle of oil in pot used for noodles over medium-high heat. Add whites of green onions, ginger, and garlic. Cook, stirring for 30 seconds.

Step 4

Stir in 3 1/2 cups water, pork ramen concentrate, chicken stock concentrate, and soy sauce. Bring to a boil, then cover and reduce heat to low. Add in sesame seeds, half the sesame oil, a drizzle of oil, and a big pinch of salt and chili flakes to taste.

Step 5

While broth simmers, cook chicken. You could use plain or fried chicken. If using plain, cook chicken and drizzle half of sesame oil on chicken while browning and turning the chicken.

Step 6

Add carrots and a pinch of salt to a pan (if you cooked chicken you can use that) over medium-high heat. Cook, stirring occasionally, until browned and softened, 2-3 minutes. Transfer to a bowl or plate.

Step 7

Add a drizzle of oil to the same pan then add spinach (and/or coleslaw mix). Cook, stirring occasionally, until wilted, 2-3 minutes.

Step 8

Shred or dice chicken. Add chicken to broth.

Step 9

Each person can take as much noodles and broth as they would like. Store extra.

Step 10

For a little extra flavor, could use umami seasoning when sautéing vegetables too.