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Homemade Ramen

Homemade Ramen

This Homemade Ramen recipe features savory noodles and juicy chicken in a flavorful broth with vegetables and seasonings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Soup
Cuisine American, Asian
Servings 4 people
Calories 511 kcal

Equipment

  • soup pot

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 packets instant Ramen noodles don’t use flavor packet, 3 oz. each
  • 6 leaves Bok Choy roughly chopped

Seasonings

  • ¾ teaspoon onion powder EACH
  • ¾ teaspoon mustard powder EACH
  • 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
 

Preparation 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

For 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. Store leftovers in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.

Nutrition

Serving: 1bowlCalories: 511kcal
Keyword Broth, chicken, Homemade Ramen, noodles, soup, vegetables
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