Homemade Ramen
This Homemade Ramen features savory noodles, juicy chicken, and a flavorful broth with vegetables, topped with a soft boiled egg.
Equipment
- large soup pot
- silicone spatula
Ingredients
Mushrooms & Chicken
- 2 tablespoons olive oil divided
- 2 tablespoons butter divided
- 8 oz. mushrooms sliced baby bella
- 1 large boneless/skinless chicken breast about ¾ lb.
- Salt
- Pepper
Soup
- ½ cup dry white wine
- 1 tablespoon butter
- 3 cloves garlic minced
- 6 cups low sodium chicken broth
- 2 tablespoons low sodium soy sauce
- 2 teaspoons hot sauce I use Frank’s hot sauce
- 2 teaspoons honey
- ¾ teaspoon toasted sesame seed oil
- 2 (3 oz.) packets instant Ramen noodles don’t use flavor packet
- 6 leaves Bok Choy roughly chopped
Seasonings
- ¾ teaspoon onion powder
- ¾ teaspoon mustard powder
- ¼ teaspoon ground ginger
- ⅛ teaspoon white pepper
- 1 pinch red pepper flakes
For Serving
- Green Onions
- honey roasted peanuts roughly chopped
- Soft boiled eggs see notes
Instructions
Cooking Instructions
- Heat 1 tablespoon olive oil and 1 tablespoon of butter in a large soup pot over medium-high heat. Add the mushrooms. Sauté until golden, about 4 minutes. Remove and set aside so that they retain the color, flavor, and texture.
- Slice the chicken in half lengthwise to create 2 thinner slices. Cover with saran wrap and use the textured side of a meat mallet to pound it to ½ inch thick.
- Pat the chicken dry and season each side with salt and pepper.
- Heat remaining olive oil and butter in a large soup pot over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust has developed. Set aside turn the heat off. Let the chicken rest for 10 minutes, then cut into strips of desired size.
- Add the wine and set the heat to medium. Use a silicone spatula to 'clean' the bottom and sides of the skillet. Let the wine bubble gently and reduce by half, 4-5 minutes.
- Add the butter and garlic and cook for 2 minutes.
- Add the chicken broth, soy sauce, hot sauce, honey, sesame oil, and soup seasonings. Bring to a gentle boil and let the broth reduce and concentrate for 10 minutes while you soft boil eggs for serving (see notes for instructions).
- Bring the soup to a more rapid boil, add the Ramen, and cook for 1 minute. Reduce to a gentle simmer and add the Bok Choy along with the cooked mushrooms and chicken. Simmer until the noodles are done, about 3 minutes.
- Transfer to serving bowls and top with green onions, roughly chopped peanuts, and a soft-boiled egg.
Notes
Soft Boiled Eggs: Submerge the eggs in 2 inches of cool water in a pot on the stove-top. Gradually bring them to a gentle boil. Set a timer for 6 minutes, use a slotted spoon to remove them immediately after. Rinse them under cool running water to stop the cooking process, then peel and slice in half lengthwise. Pro Tips: Ramen: I use Maruchan or Top Ramen in this recipe but any variety of Ramen can be used. Save the seasoning packets to make my Ramen Noodle Salad! Storage: Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers do freeze/reheat well.
Nutrition
Serving: 1bowlCalories: 511kcal
Tried this recipe?Let us know how it was!