1 teaspoon vegetable oil
1/2 small onion
4 garlic cloves, crushed
1 3 x 1' piece peeled ginger
2 1/2 cups low-salt beef broth
1 whole star anise
1 3'–4' cinnamon stick
4 ounces (2 cups) mixed mushrooms (such as oyster or stemmed shiitake), thinly sliced or torn
1 scallion, thinly sliced
Kosher salt
2 packages instant ramen (preferably not fried; noodles only)
Boneless and skinless chicken breasts – sliced into very thin strips
Bean sprouts, basil leaves, and thinly sliced serrano chiles

Heat oil in a medium pot over medium heat. Add onion, cut side down, garlic, and ginger. Cook, stirring occasionally, until garlic is golden, 3–4 minutes. Add 1 1/2 cups water, broth, star anise, and cinnamon; bring to a boil. Reduce heat; simmer until flavors meld, 7–8 minutes. Add mushrooms; simmer 2 minutes. Add scallion. Season with salt.



Meanwhile, boil ramen until tender but still firm to bite. Drain; divide among bowls.



Add chicken slices to soup; simmer until just cooked through, about 20 seconds. Using tongs, transfer chicken to bowls.



Discard ginger, garlic, star anise, and cinnamon; ladle broth into bowls. Garnish with bean sprouts, basil, and sliced chiles.